Thursday, September 01, 2005
Black Bean and Chorizo Chili
Source: Cooking Light, March 2003
The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick.
1 (7-ounce) can chipotle chiles in adobo sauce
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)
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
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.
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.
Yield: 12 servings (serving size: 1 cup)
NUTRITION PER SERVING: CALORIES 311(24% from fat); FAT 8.4g (sat 3.2g,mono 3.4g,poly 1g); PROTEIN 16.5g; CHOLESTEROL 13mg; CALCIUM 95mg; SODIUM 888mg; FIBER 12.9g; IRON 4.1mg; CARBOHYDRATE 43.9g
I talked about this recipe HERE.