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.
Equipment
- 1 large pot
- blender or immersion blender
Ingredients
- 1½ 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.