Prep 5 mins
Cook 20 mins
Based on a recipe from John La Puma, M.D.’s cookbook, ChefMD’s Big Book of Culinary Medicine. This is 6 PointsPlus (Weight Watchers) for each 1 ¼-cup serving. He says you can substitute Andouille or other spicy chicken sausage for the chipotle chicken sausage. Jalapeño or other full-flavored salsa may replace the habañero salsa. Ordinary Greek or Italian leaf oregano can substitute for the Mexican oregano: the former are slightly sharper and less aromatic. For extra heat and tropical flavor, add a whole habañero chili pepper along with the canned tomatoes; remove from the chili before serving. Using the liquid from the canned kidney beans gives the chili a nicely thickened sauce. Nutritional analysis per serving: total fat 7.2 g, fat calories 64.4, cholesterol 39.9 mg, saturated fat 1.7 g, polyunsaturated fat .8 g, monounsaturated fat 1.4 g, fiber 9.9 g, carbohydrates 30.4 g, sugar 6.3 g, protein 20.1 g, sodium 613.2 mg, calcium 122.6 mg, magnesium 55.4 mg, zinc .9 mg, selenium 1.3 mcg, and potassium 632.5 mg; 262 calories per serving, 24% from fat. I love this chili and find it a quick enough recipe that I can make it after work and take the leftovers to work the next day as it reheats nicely.
- 1 large white onion, chopped and 1/4 cup set aside for garnish
- 2 teaspoons olive oil
- 4 links fully cooked chipotle chicken sausage, cut into 1/4-inch slices (organic preferred)
- 1 (14 1/2 ounce) canorganic no-salt-added diced tomatoes, such as Muir Glen brand, undrained
- 1⁄2 cup habanero flavored salsa
- 1⁄2 cup brewed coffee
- 2 teaspoons dried oregano, crushed (preferably Mexican)
- 1 (15 ounce) canorganic no-salt-added kidney beans, undrained
- 1 ripe avocado, diced (optional)
- 4 tablespoons fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
- Cook all but the ¼ cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes.
- Add the chicken sausage; cook and stir for 1 minute.
- Stir in tomatoes, salsa, coffee, and oregano; bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
- Add the beans; return to a boil and simmer for 5 minutes.
- To serve, ladle 1 ¼ cups into four shallow bowls.
- Garnish with reserved chopped white onion and optionally with chopped avocado, chopped cilantro, and lime wedges.