Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 6

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.

Jennifer Martinkus
Recipe by Cooking Light January 2006

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

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  • 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.

Nutrition Facts

395 calories; calories from fat 27%; fat 11g; saturated fat 2.9g; mono fat 6g; poly fat 2.1g; protein 35.3g; carbohydrates 40.4g; fiber 13.7g; cholesterol 78mg; iron 6mg; sodium 989mg; calcium 128mg.
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