Black Bean And Chorizo Chili

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 (about 6 1/2 ounces), diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons dried oregano
• 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)

Directions

1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add chiles, 1 3/4 cups onion,bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
4. Add chili powder and next 7 ingredients, stirring to combine.
5. Bring to a boil.
6. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
7. Remove from heat; stir in chocolate, salt, and black pepper.
8. Ladle 1 cup chili into each of 12 bowls.
9. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
10. Serve with tortilla chips, if desired.

Yield 12 servings