MEXICAN BLACK BEAN SAUSAGE CHILI
This sounds yummy. From Cooking Light January 2006. Note: Prep time does not include overnight refrigeration of sausage.
Provided by GibbyLou
Categories Pork
Time 1h20m
Yield 10 1/2 cups, 6 serving(s)
Number Of Ingredients 26
Steps:
- To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
- 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.
Nutrition Facts : Calories 617.5, Fat 19.8, SaturatedFat 5.8, Cholesterol 76.1, Sodium 487.3, Carbohydrate 64.2, Fiber 21.9, Sugar 6.8, Protein 47
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sabbir ahammad
[email protected]I love this chili! It's my go-to recipe for a quick and easy weeknight meal.
Md Mullick
[email protected]This chili is a great base recipe. You can add or remove ingredients to suit your own taste.
Irfan Ahmad DM
[email protected]I've made this chili in my slow cooker and on the stovetop. Both methods work great.
Leano Plaatjies
[email protected]This chili is a great way to get your kids to eat black beans.
Roobinath Sharan
[email protected]I'm not a vegetarian, but I love this vegetarian chili. It's so flavorful and satisfying.
Cameron Dickens
[email protected]I love the smoky flavor of the sausage in this chili. It really adds a depth of flavor.
Destiny Evan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
samaa mohmmad
[email protected]I'm not sure what I did wrong, but my chili turned out way too spicy. I had to add a lot of sour cream to make it edible.
Sofi Hebert
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the spices warm you up from the inside out.
Muno Maxamad
[email protected]The instructions were not clear and I ended up with a pot of mush. I would not recommend this recipe.
nifail rizqullah
[email protected]I made this chili for a party and it was a huge success! Everyone loved it.
Topor Miya
[email protected]This recipe is a great way to use up leftover black beans and sausage.
Jordan Griffin
[email protected]I'm not a big fan of black beans, but I loved this chili! The sausage and spices really balanced out the flavor.
Fun fantastick
[email protected]I followed the recipe exactly and the chili turned out bland and watery. I won't be making this again.
Siyabonga Msomi
[email protected]This chili is amazing! The black beans and sausage give it a unique and flavorful twist. I highly recommend it.
Philip Adjei
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually double the recipe so I can have leftovers for lunch the next day.
Optimus Konik
[email protected]This recipe was a hit with my family! The flavors were bold and delicious, and the chili had just the right amount of heat. I will definitely be making this again.