Mexican Black Bean Sausage Chili

Mexican Black Bean Sausage Chili Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
If you make this chili recipe ahead, you may need to thin the chili with water. To save time, combine the sausage ingredients in advance, and finish the chili later.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 27 %
Fat 11 g
Satfat 2.9 g
Monofat 6 g
Polyfat 2.1 g
Protein 35.3 g
Carbohydrate 40.4 g
Fiber 13.7 g
Cholesterol 78 mg
Iron 6 mg
Sodium 989 mg
Calcium 128 mg

Ingredients

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast
Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

Preparation

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Note:

Jennifer Martinkus,

January 2006
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