Mexican Black Bean Sausage Chili
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.
1 1/2 tablespoons
Hungarian sweet paprika
dry red wine
ancho chili powder
lean ground pork
ground turkey breast
diced onion (about 2 medium)
finely minced garlic
canned chipotle chiles in adobo sauce, minced
(15-ounce) cans black beans, rinsed and drained, divided
fat-free, less-sodium chicken broth, divided
(14.5-ounce) cans no salt-added diced tomatoes, drained
freshly squeezed lime juice
very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)
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.