Black Bean and Chorizo Chili

We’re not sure whether it’s the chorizo sausage, cinnamon, or semisweet chocolate that gives this chili its secret ingredient, but reviewers agree on one thing -- it tastes spectacular. This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles.

• 1 (7-ounce) can chipotle chiles in adobo sauce
• Cooking spray
• 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)

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 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.
3. 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.

David Bonom, Cooking Light 
MARCH 2003