Anasazi and Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 1/4 cups dried anasazi beans (about 1/2 pound) |
1 1/4 cups dried black (turtle) beans (about 1/2 pound) |
cooking spray |
2 cups chopped onion |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
1/2 cup chopped poblano pepper |
2 teaspoons minced seeded serrano chile |
4 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
1 tablespoon ground cumin |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1/4 teaspoon ground allspice |
3 (14.5-ounce) cans diced tomatoes, undrained |
1 1/3 cups chopped spanish chorizo sausage (about 2 links) |
fat-free sour cream (optional) |
chopped onion (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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
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