Black Bean-Salsa Chili

Ingredients

• 3 slices hickory-smoked bacon sweet chopped
• 30 ounce black beans divided rinsed drained canned
• 1.5 tablespoons chili powder 
• 0.1 teaspoon pepper red crushed
• 1 tablespoon brown sugar dark
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup bell pepper green chopped
• 1 tablespoon ground cumin 
• 0.5 pound pd of ground turkey 
• 14 ounce less-sodium beef broth fat-free canned
• 1 teaspoon juice of lime fresh
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 teaspoon oregano dried
• 0.5 cup bell pepper red chopped
• 1.5 cups mild salsa 
• 1 cup onion sweet chopped
• 3 tablespoons tomato paste 
• 0.7 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth.
2. Combine bean puree and remaining beans in a bowl.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
4. Add turkey; cook 3 minutes or until browned, stirring to crumble.
5. Remove turkey from pan.
6. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan.
7. 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 30 minutes, stirring occasionally.
8. Combine sour cream, cilantro, and juice in a small bowl.
9. Serve chili with sour cream mixture.