Anasazi and Black Bean Chili

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.

Yield: 8 servings (serving size: 1 1/2 cups chili)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 9.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.4g
  • Carbohydrate: 52.2g
  • Fiber: 15.6g
  • Cholesterol: 20mg
  • Iron: 7.3mg
  • Sodium: 635mg
  • Calcium: 277mg

Ingredients

  • 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)

Preparation

  1. 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. 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. 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.
  4. 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
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