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)
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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© |