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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 27%
  • Fat: 11g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.1g
  • Protein: 35.3g
  • Carbohydrate: 40.4g
  • Fiber: 13.7g
  • Cholesterol: 78mg
  • Iron: 6mg
  • Sodium: 989mg
  • Calcium: 128mg

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

  1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
  2. 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.
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