Mexican Black Bean Chili with Sausage

Welcome 2013!  It’s going to be a good year. But hopes and dreams aside, it’s cold out there. The New Year is barreling in with frost and wind at its heels.

That’s where this fabulous Mexican Black Bean Chili with Sausage comes in.  I make a big pot of this over a winter weekend and then enjoy it for dinner and lunch several times throughout the week.  This chili is great the day you make it, but it makes really good leftovers too! It will warm you right up!
I like my chili on the spicy side.  If you don’t, you can easily adapt this recipe by leaving out the chipotle chiles and just using more of the adobo sauce for the delicious flavor.  Also, a big scoop of plain greek yogurt or sour cream goes along way to cool off this chili – that’s my solution for the kids and it works well.  On the other hand, if you like more spice, feel free to add more chiles.

Mexican Black Bean Chili with Sausage

(Printable Recipe)


1 1/2 pounds ground sausage (turkey or pork)
2 tablespoons olive oil
1 tablespoon ground paprika
1 tablespoon ground cumin
1/2 teaspoon dried oregano
2 medium onions, diced
1 tablespoon minced garlic
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon adobo sauce (from canned chile)
5 1/2 cups cooked black beans, rinsed and drained
3 cups chicken broth
3 cups water
2 (14.5 ounce) cans diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup chopped cilantro
1/3 cup minced green onions
Sour Cream or Plain Yogurt for topping


In a large, dutch oven or pot, heat oil over medium heat.  Add sausage and cook for approximately 7 minutes, or until browned and cooked through. Stir to crumble.
Add the next 6 ingredients and cook for 5 minutes, or until onion is tender. Add beans, broth, water, and tomatoes to pan and bring to a boil.  Reduce heat and simmer, partially covered, for 45 minutes or until chili has thickened.  Stir in juice and cilantro.  Top each serving with green onions and sour cream as desired.  Serves 8.

“What are you looking forward to in 2013? 

Recipe adapted from Cooking Light 


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