Black Bean and Chorizo Chili

Yield: 12 servings (serving size = 1 cup)
Source: Cooking Light Website (March 2003)
CL Comments: The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick.
Comments from a PA Kitchen: OUTSTANDING. The smoky flavor of the chipotles along with the chorizo was EXCELLENT. Probably my favorite non-traditional chili ever. This will be a regular winter meal in my house!

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)

INSTRUCTIONS:

  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, 13/4 cups onion, bell peppers, garlic, and chorizo; saute 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.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
CALORIES 311 (24 percent from fat); FAT 8. 4g (sat 3. 2g, mono 3. 4g, poly 1g); PROTEIN 16. 5g; CARB 43. 9g; FIBER 12. 9g; CHOL 13mg; IRON 4. 1mg; SODIUM 888mg; CALC 95mg

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