Mexican Black Bean Sausage Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 tablespoons hungarian sweet paprika |
2 tablespoons minced garlic |
3 tablespoons dry red wine |
2 tablespoons sherry vinegar |
2 teaspoons ancho chili powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon ground coriander |
1/2 teaspoon black pepper |
dash of kosher salt |
3/4 pound lean ground pork |
3/4 pound ground turkey breast |
2 tablespoons olive oil |
2 cups diced onion (about 2 medium) |
1 tablespoon ground cumin |
1 tablespoon finely minced garlic |
2 teaspoons dried oregano |
3 canned chipotle chiles in adobo sauce, minced |
4 (15-ounce) cans black beans, rinsed and drained, divided |
3 cups fat-free, less-sodium chicken broth, divided |
3 cups water |
2 (14.5-ounce) cans no salt-added diced tomatoes, drained |
1/4 cup freshly squeezed lime juice |
1/4 cup very finely chopped cilantro, divided |
low-fat sour cream (optional) |
sliced green onions (optional) |
Directions:
1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
2. 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.
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