Rating: 4 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

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  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

  • Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Nutrition Facts

311 calories; calories from fat 24%; fat 8.4g; saturated fat 3.2g; mono fat 3.4g; poly fat 1g; protein 16.5g; carbohydrates 43.9g; fiber 12.9g; cholesterol 13mg; iron 4.1mg; sodium 888mg; calcium 95mg.
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