Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Slightly sweet red-and-white Anasazis contrast with robust black beans in flavor and color. You can substitute pintos for the Anasazi beans, if you prefer.

Recipe by Cooking Light March 2009

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
8 servings (serving size: 1 1/2 cups chili)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash Anasazi beans; place in a large bowl. Cover with water to 2 inches above beans. Repeat procedure with black beans. Cover and let stand 8 hours or overnight. Drain separately.

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  • Place Anasazi beans in a large saucepan; cover with water to 3 inches above beans. Bring to a boil. Reduce heat; simmer 50 minutes or until tender. Drain. Repeat procedure with black beans.

  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and next 5 ingredients (through garlic); sauté 6 minutes or until tender. Add beans, broth, and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in chorizo; simmer 15 minutes. Serve with sour cream and chopped onion, if desired.

  • Beer note: A Mexican dark lager, like Negra Modelo ($8/6-pack), offers a heartiness that makes it ideal with chili. This beer's chocolate flavors are perfect with smoky beans, while a touch of caramel sweetness provides a balance for spicy sausage and chiles. —Jeffery Lindenmuth

Nutrition Facts

367 calories; fat 9.9g; saturated fat 3.4g; mono fat 4.3g; poly fat 0.9g; protein 19.4g; carbohydrates 52.2g; fiber 15.6g; cholesterol 20mg; iron 7.3mg; sodium 635mg; calcium 277mg.
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