There are still so many things to figure out and plan and wait for. We don't even have a wedding date set yet. Right now, I am just trying to go about life as usual - cooking, working, kids, etc. It's not quite life as usual though because there is this big exciting thing that is always on my mind lately: I'm getting married this year!
Still, my overwhelming happiness aside, someone has to make dinner everyday. 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!
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.
Oh, and did I mention, I'm getting married this year! Happy New Year everyone!
Mexican Black Bean Chili with Sausage
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