Black Bean and Chorizo Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
cooking spray |
2 1/2 cups chopped onion, divided |
1 1/2 cups chopped green bell pepper |
1 1/2 cups chopped red bell pepper |
5 garlic cloves, minced |
3 links spanish chorizo sausage, diced (about 6 1/2 ounces) |
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 peeled tomatoes, undrained and chopped |
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained |
1 1/2 ounces semisweet chocolate, chopped |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
3/4 cup fat-free sour cream |
baked 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. 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.
3. 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.
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