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Black Bean and Chorizo Chili

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The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick. I made this last night for a Super Bowl party and it is really great.



1 (7-ounce) can chipotle chiles in adobo sauce (in mexican section, Goya is one brand)

Cooking spray

2.5 c. chopped onion, divided

1.5 c. chopped green pepper

1.5 c. chopped red pepper

5 garlic cloves, minced

3 links Spanish Chorizo sausage, diced (about 6 1/2 ounces)

1.5 T. chili powder

1 T. ground cumin

1.5 tsp. dried oregano

1 T. fresh lime juice

1/8 tsp. cinnamon

3 (15 oz.) cans black beans, drained

3 (14 oz.) cans diced tomatoes, undrained

1 (8.5 oz.) can no-salt whole kernal corn, drained

1.5 oz. semisweet chocolate, chopped (I used Nestle morsels)

3/4 tsp. salt

1/2 tsp. black pepper

3/4 c. fat-free sour cream

Baked Tortilla chips (optional)


1. Remove 2 chiles from can: finely chop, reserving remaining chiles and sauce for another use.

2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 c. onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil and reduce heat. Simmer, covered 30 minutes (or longer), stirring occasionally.

Remove from heat, stir in chocolate, salt and black pepper.

3. Ladle 1 c. chili into each bowl. Top each serving with 1 T. sour cream and 1 T. onion. Serve with tortilla chips.


12 Servings

6 Pts. per cup


Calories: 311

Fat: 8.4 g. (sat. fat 3.2 g.)

Protein: 16.5 g.

Carb: 44 g.

Fiber: 13 g.

Chol: 13 mg.

Iron: 4 mg.

Sodium: 888 mg.

Calc: 95 mg.


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