Black Bean and Chorizo Chili

Cooking Light.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 (7 ounce) can chipotle chiles in adobo
•  cooking spray
• 2 1⁄2 cups  chopped onions, divided
• 1 1⁄2 cups  chopped green bell peppers
• 1 1⁄2 cups  chopped red bell peppers
• 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 canned tomatoes, undrained and chopped
• 1 (8 1/2ounce) can  no-salt-added corn, drained
• 1 1⁄2 ounces  semisweet chocolate, chopped
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3⁄4 cup nonfat sour cream
•  baked corn 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.
3. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
4. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
5. Remove from heat; stir in chocolate, salt, and black pepper.
6. 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.