Mexican Black Bean Sausage Chili

Mexican Black Bean Sausage Chili
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground cumin
  • ¼ cup very finely chopped cilantro, divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 3 cups water
  • Sliced green onions (optional)
  • 1 ½ tablespoons Hungarian sweet paprika
  • 2 tablespoons sherry vinegar
  • + 21 more ingredients
    • 4 (15-ounce) cans black beans, rinsed and drained, divided
    • Low-fat sour cream (optional)
    • Chili:
    • 2 tablespoons olive oil
    • 2 teaspoons dried oregano
    • 1 tablespoon finely minced garlic
    • ½ teaspoon dried oregano
    • 3 tablespoons dry red wine
    • ½ teaspoon black pepper
    • Sausage:
    • ½ teaspoon ground coriander
    • Dash of kosher salt
    • ¾ pound lean ground pork
    • 2 teaspoons ancho chili powder
    • 3 canned chipotle chiles in adobo sauce, minced
    • 2 tablespoons minced garlic
    • 2 (14.5-ounce) cans no salt-added diced tomatoes, drained
    • ¾ pound ground turkey breast
    • ¼ cup freshly squeezed lime juice
    • 2 cups diced onion (about 2 medium)
    • 1 tablespoon ground cumin

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...

View full recipe at My Recipes

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