Black Bean and Chorizo Chili
(from Amanda_Rose’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 12 people
Ingredients
- 1 (7-ounce) can chipotle chiles in adobo sauce
- Cooking spray
- 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)
Directions
-
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
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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.
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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.