Mexican Black Bean Sausage Chili

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/2 tablespoons sweet hungarian paprika
• 2 tablespoons minced garlic
• 3 tablespoons dry red wine
• 2 tablespoons sherry wine vinegar
• 2 teaspoons dried ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 dash kosher salt
• 3/4 lb ground lean lamb
• 3/4 lb lean ground turkey breast
• 2 tablespoons olive oil
• 2 cups diced onions (about 2 medium)
• 1 tablespoon ground cumin
• 1 tablespoon finely minced garlic
• 2 teaspoons dried oregano
• 3 canned chipotle chiles in adobo, minced
• 4 (15 ounce) cans black beans, rinsed and drained, divided
• 3 cups chicken broth, fat-free, less-sodium, divided
• 3 cups water
• 2 (14 1/2 ounce) cans no salt-added diced tomatoes, drained
• 1/4 cup freshly squeezed lime juice
• 1/4 cup cilantro, very finely chopped, divided
• low-fat sour cream (optional)
• sliced green onion (optional)

Recipe

• 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 mixture; cook 7 minutes or until browned, stirring to crumble. add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; 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 puréed 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. ladle about 1 3/4 cups chili into each of 6 bowls. garnish each serving with sour cream and sliced green onions, if desired.