Black Bean and Chorizo Chili

Black Bean and Chorizo Chili Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles.

Yield:

12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 3.2 g
Monofat 3.4 g
Polyfat 1 g
Protein 16.5 g
Carbohydrate 43.9 g
Fiber 12.9 g
Cholesterol 13 mg
Iron 4.1 mg
Sodium 888 mg
Calcium 95 mg

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)

Preparation

Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Note:

David Bonom,

March 2003
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