Mexican Black Bean Chili

Modified Cooking Light Recipe of Mexican Black Bean Sausage Chili

Mexican Black Bean Chili

This is a very tasty dish!

Sausage:
1 ½ TB Hungarian Sweet Paprika
2 TB minced Garlic
3 TB dry Red Wine (I use cooking sherry)
2 TB Sherry vinegar (I use red wine vinegar)
2 tsp Chili Powder
1 tsp ground Cumin
½ tsp oregano
½ tsp black pepper
Dash of kosher salt
¾ pound lean ground pork
¾ pound ground turkey

To prepare sausage, combine first 11 ingredients in large bowl. Cover and refrigerate overnight. I usually don't do this step because I didn't think that far in advance

 Chili

2 TB olive oil
2 cups diced onions
1 TB ground cumin
1 TB minced Garlic
2 tsp dried oregano
2 TB of chipotle chilies in adobo sauce, minced.  (The recipe called for 3 cans of this stuff, it is hot add to your liking)
4 (15 oz) cans black beans rinsed and drained, DIVIDED
2 cups of chicken broth DIVIDED
2 (14.5 oz) can diced tomatoes
Juice from one lime
¼ cup very finely chopped cilantro

Top with these ingred. if so desire but it taste real yummy if you do
Sour cream (optional) you add this to your bowl of soup
Sliced green onions (optional) you add this to your bowl of soup.
I also add fresh chopped cilantro on top

To prepare Chili, heat oil in large saucepan over medium-high heat. Add sausage mixture:  cook 7 minutes or until browned, stirring to crumble.  Add onion, 1 TB cumin, 1 TB garlic, 2tsp oregano, and chilies: cook 4 minutes or until onion is tender.  Place 1 ½ cups black beans and 1 cup broth in a food processor, process until smooth. Add pureed beans, remaining beans and broth and tomatoes to ban, bring to a boil.  Reduce heat, and simmer, partially covered
45 minutes or until slightly thick.  Sir in lime juice and cilantro. 
Garnish each serving with sour cream and sliced green onions, if desired Yield 6 serving.