Black Bean and Chorizo Chili

The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick.

Yield: 12 servings (serving size: 1 cup)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• Cooking spray
• 2 1/2  cups  chopped onion, divided
• 1 1/2  cups  chopped green bell pepper
• 1 1/2  cups  chopped red bell pepper
• 5  garlic cloves, minced
• 3  links Spanish chorizo sausage, diced (about 6 1/2 ounces)
• 1 1/2  tablespoons  chili powder
• 1  tablespoon  ground cumin
• 1 1/2  teaspoons  dried oregano
• 1  tablespoon  fresh lime juice
• 1/8  teaspoon  ground cinnamon
• 3  (15-ounce) cans black beans, drained
• 3  (14-ounce) cans whole peeled tomatoes, undrained and chopped
• 1  (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
• 1 1/2  ounces  semisweet chocolate, chopped
• 3/4  teaspoon  salt
• 1/2  teaspoon  black pepper
• 3/4  cup  fat-free sour cream
• Baked tortilla chips (optional)

Preparation

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

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.

Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Nutritional Information

Calories:

311 (24% from fat)

Fat:

8.4g (sat 3.2g,mono 3.4g,poly 1g)

Protein:

16.5g

Carbohydrate:

43.9g

Fiber:

12.9g

Cholesterol:

13mg

Iron:

4.1mg

Sodium:

888mg

Calcium:

95mg