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

David Bonom
Recipe by Cooking Light March 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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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