Sunday, November 12, 2006

sunday night chili

sunday nights i generally make a large pot of something. this means that monday dinner is set with some left over to freeze or eat tuesday for lunch. our hero enjoyed this healthy chili recipe for days in a bowl, over spaghetti noodles, and as a nacho topping. it also freezes wonderfully. i've made this a few times since i clipped it from a Cooking Light last fall. i like that the seasonings mainly flavor the sausage, so when you go to assemble it all it's not too difficult. keep in mind; if you decide to make this, make the sausage the night before to get the maximum amount of flavor.

Mexican Black Bean Sausage Chili
1 1/2 T. paprika
2 T. minced garlic
3 T. dry red wine
2 T. sherry vinegar
1 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
1/2 t. ground coriander
1/2 t. black pepper
Dash kosher salt
1 1/2 lb. ground turkey (not breast)
2 T. olive oil
2 cups diced onion
1 T. ground cumin
1 T. minced garlic
2 t. dried oregano
3 canned chipotles in adobo, minced
4 (14.5-oz.) cans black beans, rinsed and drained, divided
3 cups chicken broth, divided
3 cups water
1 (28-0z.) can diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped cilantro
Low-fat sour cream (optional)

Combine sausage ingredients in a large bowl. Cover and refrigerate overnight.

Heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, cumin, garlic, oregano, and chiles; cook until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in food processor or blender; process until smooth. Add pureed 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. Garnish with sour cream and more cilantro, if desired.

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