Mexican Black Bean Sausage Chili

* Exported from MasterCook *
Mexican Black Bean Sausage Chili
Recipe By :Serving Size : 6 Preparation Time :0:00Categories :
Amount Measure Ingredient -- Preparation Method-------- ------------ ----------------------- Sausage:
1 1/2 tablespoons paprika -- hungarian sweet
2 tablespoons garlic -- minced
2 tablespoons red wine -- dry
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon cumin -- ground
1/2 teaspoon oregano -- dried
1/2 teaspoon coriander -- ground
1/2 teaspoon black pepper
dash kosher salt --
3/4 pound ground pork- lean
3/4 pound gound turkey breast

Chili: 2 tablespoons olive oil
2 cups onion -- diced
1 tablespoon cumin -- ground
1 tablespoon garlic -- minced
2 teaspoons oregano -- dried
3 canned chipotle chiles in adobo sauce -- minced
4 15 oz canned black beans -- rinsed and drained
3 cups low sodium chicken broth -- divided
3 cups water
2 14.5 oz canned no salt added tomatoes -- diced
1/2 cup lime -- freshly squeezed
reduced fat sour cream
scallions -- sliced 1/4 cup cilantro -- chopped

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.

Source: "Cooking Light"Ratings : 10 0 - - - - - - - - - - - - - - - - - - -
Makes 6 servings
Nutritional Information
CALORIES 395(27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g
Jennifer Martinkus ,
Cooking Light, JANUARY 2006