carianna-in-wa
Well-known member
to have the recipe. I didn't see anything else in the index that caught my attention, so I didn't buy the whole issue (cheap-o that I am) but if anyone has the magazine, I'd love that chili!
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Does anyone have this month's Cooking Light issue? The cover chili looked great and I'd love
- Thread starter carianna-in-wa
- Start date
Hi Carianna, do any of these look familiar>>>
In the middle of the page, they have the chili/stew recipes.
http://www.cookinglight.com/cooking/features/index.html
In the middle of the page, they have the chili/stew recipes.
http://www.cookinglight.com/cooking/features/index.html
carianna-in-wa
Well-known member
Oh, yeah, I think one of those is it! Thanks, Lisa! REC: Mexican Black Bean Sausauge Chili
Source: Cooking Light Magazine
This looks so good to me! (Although I can't imagine I'll go to the trouble to make the sausauge, I'm thinking buy turkey sausage and then add a few spices...)
Mexican Black Bean Sausage Chili
You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.
Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast
Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)
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 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.
Yield: 6 servings
CALORIES 395(27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g
Cooking Light, JANUARY 2006
Source: Cooking Light Magazine
This looks so good to me! (Although I can't imagine I'll go to the trouble to make the sausauge, I'm thinking buy turkey sausage and then add a few spices...)
Mexican Black Bean Sausage Chili
You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.
Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast
Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)
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 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.
Yield: 6 servings
CALORIES 395(27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g
Cooking Light, JANUARY 2006
Carianna, we just finished eating this. We loved it and especially...
DH. He said he is addicted. LOL. I also made the fontina beer batter bread to go along with it. Really good. It wasn't as thick as I would like so ended up cooking it longer to reduce. I made a note on the recipe to cut down on the water next time. Hope you enjoy.
DH. He said he is addicted. LOL. I also made the fontina beer batter bread to go along with it. Really good. It wasn't as thick as I would like so ended up cooking it longer to reduce. I made a note on the recipe to cut down on the water next time. Hope you enjoy.
carianna-in-wa
Well-known member
Good to hear a positive review on it. It sure LOOKED good. Thanks.