Black Bean & Chorizo Chili

First off, my little man is 8 months old today! :-O Holy Moly time is flying wayy to quickly!! He’s growing to fast and getting smarter and smarter every day!! Now, It has been a FABULOUS week full of amazing food around the blogosphere leading up to the Superbowl! SO MANY great ideas, that will be awesome for many future parties! Check back later in the day for a post with links to some seriously awesome food ideas!!

Yesterday I made these Mini Greek Salad Pita Pockets, which are a delicioiusly perfect, healthy finger food for the game…side note: did you know that on Superbowl Sunday, there are enough chicken wings consumed that if lined up could wrap around the world TWICE!!!? Yah…so you definitely should balance out those wings with a healthy but still tasty alternative! ๐Ÿ˜‰

I found this Chile on Cooking Light, because Chile is a gameday staple, and although this chile is my all-time favorite, this lighter, healthier option comes in at a close second! It was perfectly seasoned, not to spicy, (you can always kick the heat up a bit with some cayenne pepper!) and soo flavorful..the chorizo gives typical chile a wonderful flavor! Nobody will even know that its actually healthy..its that good! ๐Ÿ˜‰

So if you still want to be able to fit in your skinny jeans on Monday morning..you should definitely try this out..its quick to whip up, and FULL of twang! ๐Ÿ˜€ You and your guests will loove it! <3

Enjoy the game!!!

GO PATRIOTS!!!

(you can see me in the spoon! :P)

Black Bean & Chorizo Chile

Ingredients

  • 1 (7 ounce) can chipotle chiles in adobo sauce
  • 1 1/2 cups onion, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 5 garlic cloves, minced
  • 1 lb. chorizo sausage, removed from casings and chopped
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon dried oregano
  • Juice of one lime
  • 1/4 teaspoon ground cinnamon
  • 3 (15 ounce) cans black beans, drained and rinsed
  • 2 (28 oz) cans whole peeled tomatoes, chopped and undrained
  • 1 (8 1/2 ounce) can whole kernel corn, drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Sour Cream (optional)
  • Baked Tortilla chips (optional)

Directions

  1. Directions:
  2. Remove chiles from the can and chop them roughly.
  3. Heat a large saucepan over medium-high heat. Add the chopped chiles and the sauce from the can, the onions, bell peppers, minced garlic, and chorizo. Saute for 3-4 minutes, until everything begins to soften.
  4. Add the chile powder, cumin, oregano, lime juice, cinnamon, black beans, tomatoes, and corn Stir to combine.
  5. Add salt and pepper to taste.
  6. Bring the mixture to a boil, reduce heat and simmer 30-60 minutes, stirring occasionally.
  7. Scoop into a bowl, top with a dollop of sour cream if you so desire, and serve with tortilla chips!

Notes

Slightly Adapted from: Cooking Light

 

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