Anasazi and Black Bean Chili
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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03/22/2011
Without a doubt, this is the worst CL recipe I have ever made. My wife and I each took two or three bites and the rest went into the disposal. #1 it had no flavor, #2 way too many beans, #3 not enough chorizo (as noted by another reviewer), #4 the time involved vs. the meals taste, #5 the loss of the food budget for four nights for two people. I made the recipe as it reads.
02/22/2011
Terrific bean chili. Not too spicy, but incredibly flavorful. Everyone in my family liked it - the 3-year-old to the 60-year-old. Its time consuming, but worth the effort!
04/06/2009
I was intrigued by the bean combination and made the recipe despite being unable to locate Spanish chorizo. I the past, I've substitued Mexican chorizo (browned, first) in CL chili recipes. This time I used a chicken sausage w/habanero and green chilis. There is so little sausage in the recipe, I honestly think that you could use any link sausage--maybe even Mexican chorizo. I used Penzy's medium hot chili powder and it improved sitting in the fridge overnight. I'd give it 5 stars, but since I modified the recipe, I think it's easily worth 4.
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