Mexican Black Bean Turkey Sausage Chili
By PineyCook
Ingredients
- Sausage:
- 1 1/2 tbsp Hungarian sweet paprika
- 2 tbsp minced garlic
- 3 tbsp dry red wine
- 2 tbsp sherry vinegar
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- Dash kosher salt
- 3/4 lb. lean ground pork
- 3/4 lb. ground turkey breast
- Chili:
- 2 tbsp olive oil
- 2 cups diced onion (about 2 medium)
- 1 tbsp ground cumin
- 1 tbsp finely minced garlic
- 2 tsp dried oregano
- 3 canned chipotle chiles in adobo sauce, minced
- 4 15-oz cans black beans, rinsed and drained, divided
- 3 cups chicken broth, divided
- 1 cup water
- 1 28-oz diced tomatoes
- 1/4 cup freshly squeezed lime juice
- 1/4 cup finely chopped cilantro, stem and leaves
Details
Servings 6
Preparation
Step 1
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 tbsp cumin, 1 tbsp garlic, 2 tsp dried oregano and chiles; cook 4 minutes or until onion is tender. Place 1½ cups [375 ml] black beans and 1 cup [250 ml] broth in a food processor; process until smooth. Add pureed beans, remaining beans, remaining 2 cups broth, water and tomatoes (with juices) to pan; bring to a boil. Reduce heat and simmer, partially covered, 45 minutes or until thick. Stir in lime juice and cilantro.
Ladle about serving bowls and garnish each serving with sour cream, green onions and coriander. Enjoy with tortilla chips.
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