Wednesday, January 19, 2011

CL Testing - Mexican Black Bean Sausage Chili

  Cooking Light Jan/Feb 2006

1 pound ground sausage (I used spicy)
2 C diced onion
1 tbsp ground cumin
1 tbsp minced garlic
2 tsp dried oregano
1 1/2 canned chipotle chilies in adobo (minced)
1 bag dried black beans, soaked, and cooked until soft. (or 4 cans)
3 cups chicken broth
2 cans diced tomatoes
1/4 cup lime juice
1/2 C cilantro

Cook up the sausage in some oil in a large soup pot with a heavy bottom. Add the onions and saute for 5 minutes. Add the rest through diced tomatoes and simmer for 45 minutes. If it looks a little dry, add some water, 1 C at a time. Right before serving, add the lime juice and cilantro. Top with some sour cream and chopped green onions.

Calories: 395 for 2 cups
Fat: 11g
Protein: 35g
Fiber 13g

Verdict: This was pretty spicy. Using the spicy sausage AND the chipotles was probably overkill for the kids but dave and I both liked it a lot. Maybe use regular sausage, but the chipotle's have to be in there for the smokiness and deliciousness.

Dave's vote: He loved it. He must have mentioned at least 4 times that night how good dinner was and then today, when I mentioned that I had the leftovers for lunch, he panicked because he thought there was no more for him!!

It's a keeper!!

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