This is NOT your classic chili, but WOWIE is IT GOOD! I always forget how good it is. And then I make it for dinner or for a chili cookoff and every time I take that first bite I am reminded of HOW DELICIOUS, and flavor packed this chili is! We have lost track of how many awards we have won with this chili between the two of us. It is our “go to” chili for any contest.

This chili is made with ALL black beans, sweet Italian turkey sausage and canned chilis in adobo sauce are used for flavor and heat. Use more or less chilis as you like.

Gather and prep all your ingredients. Chili is fast and easy. Get everything in the pot and let it simmer. So start with the sausages. Get a sharp paring knife, and the blade just underneath the casing and slice up the length of it to remove.
Drizzle olive oil all over the bottom of large pot that is hot and ready. Sauté the chopped onion. Add in the loose sausage and use a wooden spoon to break it up and brown and it.

Once the sausage is mostly cooked, add in the drained beans, tomatoes, garlic and spices. Make sure to set aside the 1 1/2 cups of black beans needed for later.
Slice up and then roughly chop at least one chipotle chili. I always do two, but today I am doubling this recipe because we have invited guests over, and the leftovers freeze great for later. Add the chilis into the pot with all the other ingredients.
Place the beans and broth into a small mixing bowl or glass measuring cup, or in a blender. Pulse in a blender or use an immersion blender to blend up the beans with the broth. Pour it into the pot with everything else. This will help the chili to be thick like chili and not watery like soup.
If you want to try an immersion blender then check this one out HERE! I’ve had this one for the last year and I love it.

Add in the rest of the broth. Stir occasionally as it simmers for at least 30 minutes. Simmering will help to meld all the flavors and to cook off some of the liquid.

When it is a good thickness, remove from the heat. Take a little taste to see if it needs more salt or pepper. Add in the lime juice and cilantro.
Serve it with extra cilantro, sour cream, corn chips, avocado etc.

If you love this and want to try other recipes like this, then check these out –

 

Black Bean Adobo Chili

A black bean chili made with turkey sausage and spiced with chilis in adobo sauce. Very different from a classic chili, but we always win at least one prize when we bring it to a chili cook off.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Entree, Main Course, Soup
Cuisine American

Equipment

  • 1 large pot
  • blender or immersion blender

Ingredients
  

  • lbs. sweet Italian turkey sausage
  • 2 cups diced sweet onion
  • 1 Tbsp minced garlic
  • 60 oz. canned black beans 4-15oz. cans
  • 3 cups chicken broth
  • 3 cups water
  • 1 Tbsp cumin
  • 2 tsp dried oregano
  • 3 chipotle chilis in adobo sauce
  • 30 oz. canned diced tomatoes
  • ¼ cup fresh lime juice
  • fresh cilantro

Instructions
 

  • Remove the sausage from the casings. Heat a heavy bottomed, large pot. Drizzle the pot with a little olive oil and place the loose sausage into the pot. Break it up and brown over medium high heat. When it is close to fully cooked, add in the onions and garlic. Remove from heat while you prep the beans and other ingredients.
  • Rinse and drain the black beans. Measure out 1½ cups of the beans and 1½cup of chicken broth. Place in a blender, or in a tall, wide cup, glass or bowl for use with an immersion blender. Whether in a regular blender or with an immersion blender, blend the black beans and broth till thick and close to smooth. Set aside.
  • Remove 3 chilis from the can of chilis in adobo. Roughly chop them and add them to the pot with the turkey sausage. You may add less or more chilis for less or more heat. Add the remaining black beans, remaining chicken broth, seasonings, chopped chilis and tomatoes to the browned sausage and onions. Bring the chili to a low boil and then add the blended black beans and broth to the chili.
  • Stir it all together and let it simmer and thicken for about 45 minutes. Remove from the heat. Add in the lime juice. Stir in cilantro if you like. Garnish with more cilantro, sour cream, corn chips etc.

Notes

  • For freezer meal, let it cool completely then freeze flat in a freezer bag. Thaw in the refrigerator for 24 hours and reheat in a pot, stirring regularly.
Keyword black beans, chili, healthy dinner