Mexican Black Bean Sausage Chili

Submitted by GibbyLou

"This sounds yummy. From Cooking Light January 2006. Note: Prep time does not include overnight refrigeration of sausage."

 

• Ready In: 1hr 20mins
• Ingredients: 26
• Yields: 10 1/2 cups
• Serves: 6

ingredients

• Sausage

• 1 1⁄2 tablespoons sweet Hungarian paprika
• 2 tablespoons minced garlic
• 3 tablespoons dry red wine
• 2 tablespoons sherry wine vinegar
• 2 teaspoons dried ancho chile powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon black pepper
• 1 dash kosher salt
• 3⁄4 lb ground lean pork
• 3⁄4 lb lean ground turkey breast

• Chili

• 2 tablespoons olive oil
• 2 cups diced onions (about 2 medium)
• 1 tablespoon ground cumin
• 1 tablespoon finely minced garlic
• 2 teaspoons dried oregano
• 3 canned chipotle chiles in adobo, minced
• 4 (15 ounce) cans black beans, rinsed and drained, divided
• 3 cups chicken broth, fat-free, less-sodium, divided
• 3 cups water
• 2 (14 1/2 ounce) cans no salt-added diced tomatoes, drained
• 1⁄4 cup freshly squeezed lime juice
• 1⁄4 cup cilantro, very finely chopped, divided
• low-fat sour cream (optional)
• sliced green onion (optional)

directions

1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
2. To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.