Black Bean And Chorizo Chili - cooking recipe

Ingredients
    1 (7 ounce) can chipotle chiles in adobo
    cooking spray
    2 1/2 cups chopped onions, divided
    1 1/2 cups chopped green bell peppers
    1 1/2 cups chopped red bell peppers
    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 canned tomatoes, undrained and chopped
    1 (8 1/2 ounce) can no-salt-added corn, drained
    1 1/2 ounces semisweet chocolate, chopped
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    3/4 cup nonfat sour cream
    baked corn tortilla chips (optional)
Preparation
    Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
    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; saute 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.
    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.

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