Mexican Black Bean Sausage Chili Recipe

Name: Mexican Black Bean Sausage Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 pureed 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.

972

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Sausage, 1 1/2 tablespoons sweet Hungarian paprika, 2 tablespoons minced garlic, 3 tablespoons dry red wine, and more.

Yes, Mexican Black Bean Sausage Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Black Bean Sausage Chili

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