Black Bean and Chorizo Chili
From Cooking Light
(Obviously, you'd omit the corn, but listed it so you know it is in the nut'l info. Also, Chorizo is probably not OP, but is not listed in the GFGCG, so not entirely certain. You'd probably be safer finding some spices to add to ground turkey and use that, but...your call.
)The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick.
1 (7-ounce) can chipotle chiles in adobo sauce
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
Yield: 12 servings (serving size: 1 cup)
CALORIES 311 (24% from fat); FAT 8.4g (satfat 3.2g, monofat 3.4g, polyfat 1g); PROTEIN 16.5g; CARBOHYDRATE 43.9g; FIBER 12.9g; CHOLESTEROL 13mg; IRON 4.1mg; SODIUM 888mg; CALCIUM 95mg;
Cooking Light, MARCH 2003