'Add this to the list'

That's what Taylor tells me when I cook something he's fond of. So fond of that he gobbles up several servings and then returns for even more.

I didn't know this chili was going to be such a hit, but I guess it went toward the fence (if not out of the park?) or something as I heard three cheers out of him.

Maybe you should try it, too? I served it with a salad and cornbread. Additional rave reviews for the cornbread. Gotta give my credit to my main man TJ. Why mess with perfection?

Black Bean-Salsa Chili 

• Ingredients
• 2 (15-ounce) cans black beans, rinsed, drained, and divided (*I did not divide)
• 2/3 cup water
• 1 tablespoon dark brown sugar
• Cooking spray
• 1/2 pound ground turkey (*Because I'm lazy, I used the whole pound)
• 1 cup chopped sweet onion 
• 1/2 cup chopped green bell pepper (*I used one whole pepper...never measure these things)
• 1/2 cup chopped red bell pepper (*Same as above)
• 3 sweet hickory-smoked bacon slices, chopped (*I used about six slices of TJ's turkey bacon) 
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups mild salsa (*Dumped in the whole jar)
• 3 tablespoons tomato paste
• 1 (14-ounce) can fat-free, less-sodium beef broth (*Used the salsa jar as my measuring stick on this)
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1 teaspoon fresh lime juice

Preparation

1. 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.
2. 2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
3. 3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey 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 30 minutes, stirring occasionally.
4. 4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.