From Cooking Light Magazine, January 2006.

NOTE: You should make the sausage for this recipe a day ahead so they flavors have time to meld.

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

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.


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