Mexican Black Bean Sausage Chili

395 calories, 11 g fat per serving from Cooking Light.

Has Kim tried this? No

Sausage:

1.5 tsp Hungarian sweet paprika

2 tbsp minced garlic

3 tbsp dry red wine

2 tbsp sherry vinegar

2 tbsp ancho chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp ground coriander

1/2 tsp black pepper

Dash of kosher salt

3/4 lb lean ground pork

3/4 lb ground turkey breast

Chili:

2 tbsp olive oil

2 c diced onion

1 tbsp ground cumin

1 tbsp finely minced garlic

2 tsp dried oregano

3 canned chipotle chiles in adobo sauced, minced

4 (15 oz) cans black beans, rinsed and drained

3 c fat-free less-sodium chicken broth

2 (14.5 oz) cans no salt-added diced tomatoes, drained

1/4 c freshly squeezed lime juice

1/4 c very finely chopped cilantro

low-fat sour cream (optional)

sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

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 tbsp cumin, 1 tbsp garlic, 2 tsp oregano, and chiles; cook 4 minutes or until onion is tender. Place 1.5 c black beans and 1 c broth in food processor, process until smooth. Add pureed beans, remaining beans, remaining 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 c into each of 6 bowls. Garnish each serving with sour cream and sliced green onions if desired.

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1 comment so far

  1. .i dream in red. on

    sounds yummy :mrgreen:


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