Black Bean and Chorizo Chili

 

This recipe comes from Cooking Light.  Unlike most of my recipes I left this one completely untouched.  The flavors are amazing with just the right amount of spice.  If it’s too spicy for younger ones, let them add sour cream and grated cheese.  It is definitely a crowd pleaser!

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce

Cooking spray

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2 1/2 cups chopped onion, divided

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1 1/2 cups chopped green bell pepper

1 1/2 cups chopped red bell pepper

5 garlic cloves, minced

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3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)

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1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoons dried oregano

1 tablespoon fresh lime juice

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1/8 teaspoon ground cinnamon

3 (15-ounce) cans black beans, drained

3 (14-ounce) cans whole peeled tomatoes, undrained and chopped

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1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained

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1 1/2 ounces  semi-sweet chocolate, chopped

3/4 teaspoon salt

1/2 teaspoon black pepper

 

Directions

  1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
  2. 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.

One thought on “Black Bean and Chorizo Chili

  1. Pingback: Favorite Family Christmas Traditions « The Graceful Race

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