Black Bean and Chorizo Chili

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

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 24%
  • Fat: 8.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 16.5g
  • Carbohydrate: 43.9g
  • Fiber: 12.9g
  • Cholesterol: 13mg
  • Iron: 4.1mg
  • Sodium: 888mg
  • Calcium: 95mg

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

  1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
  2. 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.
  3. 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.
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