Black Bean and Soyrizo Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Mark loves this chili, it is wonderful :) /cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=428085 It is the above recipe made vegetarian. Ingredients:
1 (7 ounce) can chipotle chiles in adobo |
cooking spray |
2 1/2 cups chopped onions, divided |
1 1/2 cups chopped green bell peppers |
1 1/2 cups chopped red bell peppers |
5 cloves garlic, minced |
3/4-1 cup frieda soy chorizo, removed from casing (soy based spanish sausage, by the tofu in the produce section) |
1 1/2 tablespoons chili powder |
1 tablespoon ground cumin |
1 1/2 teaspoons dried oregano |
1 tablespoon fresh lime juice |
1/8 teaspoon ground cinnamon |
3 (15 ounce) cans black beans, drained |
3 (14 ounce) cans whole canned tomatoes, undrained and chopped |
1 (8 1/2 ounce) can no-salt-added corn, drained or 1 (8 1/2 ounce) can frozen corn |
1 1/2 ounces semisweet chocolate, chopped |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
3/4 cup nonfat sour cream |
baked corn tortilla chips (optional) |
Directions:
1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
4. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
5. Bring to a boil.
6. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
7. Remove from heat; stir in chocolate, salt, and black pepper.
8. Ladle 1 cup chili into each of 12 bowls.
9. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
10. Serve with tortilla chips.
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