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Mexican Black Bean Sausage Chili Recipe

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This recipe for Mexican Black Bean Sausage Chili, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jandie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sausage:
1 1/2 tbsp. Hungarian sweet paprika
2 tbsp. minced garlic
3 tbsp dry red wine
2 tbsp. sherry vinegar
2 tsp. ancho chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/2 tsp. black pepper
Dash of kosher salt
3/4 lb. lean ground pork
3/4 lb. ground turkey breast

Chili:
2 tbsp. olive oil
2 c. diced onion (about 2 medium)
1 tbsp. ground cumin
1 tbsp. finely minced garlic
2 tsp. dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 c. fat-free, less-sodium chicken broth, divided
3 c. water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 c. freshly squeezed lime juice
1/4 c. very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

Directions:
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.

From Cooking Light Magazine©

 

 

 

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