Ingredients:
Sausage:
1 1/2 tbsp Hungarian sweet paprika
2 tbsp minced garlic
3 tbsp dry red wine
2 tbsp sherry vinegar
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp black pepper
Dash of salt
3/4 lb lean ground pork
3/4 lb lean ground turkey breast
Chili:
2 tbsp olive oil
2 cups diced onion
1 tbsp ground cumin
1 tbsp minced garlic
2 tsp dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15 oz) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5 oz) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped cilantro, divided
Low-fat sour cream
Sliced green onions
Directions:
1. To prepare sausage, combine first 12 ingredients in a
large bowl. Cover and refrigerate overnight.
2. To prepare chili, heat oil in a large saucepan over
medium-high heat. Add sausage mixure; cook 7 minutes or
until browned, stirring to crumble. Add onion, 1 tbsp cumin,
1 tbsp garlic, 2 tsp oregano, and chilis; cook 4 minutes
or until onion is tender. Place 1 1/2 cups black beans and
1 cup broth in a food processor; 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 lime juice and cilantro. Ladle about 1 3/4
cups chili into each of 6 bowls. Garnish each serving with
sour cream and sliced green onions.
Yield: 6 servings
Serving Size: 1 3/4 cups
Nutritional Information:
Calories 395; Fat 11g; Protein 35.9g; Carb 40.4g; Fiber 13.7g; Sodium 989mg