Facebook

0
Pinterest

1
Save

0
Print

3

Black Bean and Chorizo Chili

Prep 20 min
Total 45 min
Ingredients 11
Servings 8

Fill up on a robust chili that's richly seasoned with chorizo, smoky chipotle chiles and fire roasted tomatoes. MORE + LESS -

Ingredients

lb chorizo sausage, casing removed and crumbled, or bulk chorizo sausage

large onion, chopped

large yellow or green bell pepper, chopped

cloves garlic, chopped

cans (14.5 oz each) Muir Glen™ organic fire roasted tomatoes or regular diced tomatoes, undrained

cup water

can (15 oz) black beans, drained, rinsed

tablespoon chopped chipotle chiles in adobo sauce

tablespoon chili powder

teaspoon ground cumin

Crumbled white Mexican cheese (such as queso fresco), if desired

Directions

Hide Images

1

In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
2

Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.

Expert Tips

Chorizo is ground pork sausage that has been flavored with a blend of spices, including garlic and chili powder. Mexican chorizo is made with fresh pork, and Spanish chorizo is made with smoked pork.
If chorizo is unavailable, substitute Italian sausage or pork sausage, but the flavor will be slightly different.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 970mg; 40%
Potassium: 330mg; 9%
Total Carbohydrate: 10g; 3%
Dietary Fiber 2g 9% Sugars 5g
Protein: 15g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 30%; 30%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;