Black bean , salsa chili

Dinner tonight, January 22, 2014
Delicious, not really that hot, so my husband added a couple of jalapeños, served with nachos to scoop up the chill.
6 Servings

  • 2 (15-ounce) cans black beans, rinsed, drained, and divided
  • cup water
  • 1 tablespoon dark brown sugar
  • Cooking spray
  • ½ lb. ground minced veal and pork ( light version do it with turkey )
  • 1 cup chopped sweet onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 300 grams Bacon, diced ( one whole piece of bacon )
  • 1 ½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • teaspoon crushed red pepper
  • 1 ½ cups mild salsa
  • 140 grams tomato paste
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • ½ cup reduced-fat sour cream
  • ½ Lime, juice of a ½ lime
  • Lime zest of 1 lime

1) Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add minded veal and pork; cook 3 minutes or until browned, stirring to crumble. Remove meat from pan. (drain the fat )

Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return meat to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 45 minutes, stirring occasionally.

Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture and nachos.

Serving size: 1 cup chili and about 4 teaspoons sour cream mixture

Nutritional notes:
Approx. calories per serving 199
Approx. calories per serving minced veal and pork 429

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