foodie mcfooderson

a home cook with notions & an appetite

a take on cooking light’s black bean and chorizo chili

This entry could easily be sub-titled “or what to do when you’ve got a lot of CSA, garden and farmer’s market finds that you really need to cook now.”  It was getting chilly outside and I had various peppers, onions and a 1-pound package of chicken chorizo that were all crying out to be used.  “Please, please, please use us!” was how the chanting was going…in my mind.  Chilly days cry out for chili, no?  Cooking Light (I know, again), had a great base recipe for a Black Bean and Chorizo Chili that I adapted to use these great things.  Here were the ingredients I used:

  • 2 chipotle chiles in adobo sauce
  • Cooking spray
  • 3 chopped onions
  • 2 chopped green bell pepper
  • 6 chopped Cajun bell peppers
  • 4 chopped shishito peppers
  • 5 garlic cloves, minced
  • 1 pound chicken chorizo sausage
  • 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

Ingredient prep (if you couldn’t tell already) was lots and lots of chopping, a few can openings and a package opening:

The good news is that this chili comes together really fast:

I sauteed the onions, peppers and chorizo together for a good five minutes in my Dutch oven over medium-high until everything was soft and the sausage was cooked through.  I added everything else except the sour cream and chocolate and brought the whole mixture to a boil so I could lower the heat and simmer everything for 30 minutes.  It smelled delicious.  Once the 30 minutes were up, I added the chocolate and let it melt and then adjusted the salt and pepper in the chili.

Served with sour cream, this was dinner two nights in a row on a brisk fall weekend.

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This entry was posted on November 5, 2011 by in csa, farmer's market, garden and tagged , , , , , , , , , , .

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