Anasazi and Black Bean Chili

Anasazi and Black Bean Chili Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Slightly sweet red-and-white Anasazis contrast with robust black beans in flavor and color. You can substitute pintos for the Anasazi beans, if you prefer.


8 servings (serving size: 1 1/2 cups chili)

Recipe from

Cooking Light

Nutritional Information

Calories 367
Fat 9.9 g
Satfat 3.4 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 19.4 g
Carbohydrate 52.2 g
Fiber 15.6 g
Cholesterol 20 mg
Iron 7.3 mg
Sodium 635 mg
Calcium 277 mg


1 1/4 cups dried Anasazi beans (about 1/2 pound)
1 1/4 cups dried black (turtle) beans (about 1/2 pound)
Cooking spray
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped poblano pepper
2 teaspoons minced seeded serrano chile
4 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
1/4 teaspoon ground allspice
3 (14.5-ounce) cans diced tomatoes, undrained
1 1/3 cups chopped Spanish chorizo sausage (about 2 links)
Fat-free sour cream (optional)
Chopped onion (optional)


1. Sort and wash Anasazi beans; place in a large bowl. Cover with water to 2 inches above beans. Repeat procedure with black beans. Cover and let stand 8 hours or overnight. Drain separately.

2. Place Anasazi beans in a large saucepan; cover with water to 3 inches above beans. Bring to a boil. Reduce heat; simmer 50 minutes or until tender. Drain. Repeat procedure with black beans.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and next 5 ingredients (through garlic); sauté 6 minutes or until tender. Add beans, broth, and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in chorizo; simmer 15 minutes. Serve with sour cream and chopped onion, if desired.

Beer note: A Mexican dark lager, like Negra Modelo ($8/6-pack), offers a heartiness that makes it ideal with chili. This beer's chocolate flavors are perfect with smoky beans, while a touch of caramel sweetness provides a balance for spicy sausage and chiles. —Jeffery Lindenmuth

David Bonom,

Cooking Light

March 2009
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