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Once You Go Black
Once you go black, you don’t go back. Beans that is.
It took me a long time to get to love black beans. I think I was in my 40’s before I really learned to appreciate those little legumes. When I go to the fast food restaurant Chipotle and fill up my burrito, it is black beans I choose. If I want to make something southwestern, I am more likely to make it with black beans vs pinto or red. Chili, however, is a different thing.
I love me some chili and in my typical chili there are no beans. In the next rung down I use more traditional pinto and red beans. It is rare that a make a black bean chili. I am glad I did though.
Mexican Black Bean Sausage Chili
This combination just plain works!
Like many chilies, there are a ton of ingredients here.
I used a meatloaf mix that contained ground pork, beef and veal.
Cooking the meat.
Adding the other ingredients.
Ok, I might go back but glad I went black.
Mexican Black Bean Sausage Chili
Servings: 6 servings
Ingredients:
Sausage: 1 1/2 tablespoons Hungarian sweet paprika 2 tablespoons minced garlic 3 tablespoons dry red wine 2 tablespoons sherry vinegar 2 teaspoons ancho chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 1/2 teaspoon black pepper Dash of kosher salt 3/4 pound lean ground pork 3/4 pound ground turkey breast Chili: 2 tablespoons olive oil 2 cups diced onion (about 2 medium) 1 tablespoon ground cumin 1 tablespoon finely minced garlic 2 teaspoons dried oregano 3 canned chipotle chiles in adobo sauce, minced 4 (15-ounce) cans black beans, rinsed and drained, divided 3 cups fat-free, less-sodium chicken broth, divided 3 cups water 2 (14.5-ounce) cans no salt-added diced tomatoes, drained 1/4 cup freshly squeezed lime juice 1/4 cup very finely chopped cilantro, divided Low-fat sour cream (optional) Sliced green onions (optional)
Directions:
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 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.
Nutritional Info: Calories 395 Caloriesfromfat 27 % Fat 11 g Satfat 2.9 g Monofat 6 g Polyfat 2.1 g Protein 35.3 g Carbohydrate 40.4 g Fiber 13.7 g Cholesterol 78 mg Iron 6 mg Sodium 989 mg Calcium 128 mg
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