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Mexican Black Bean Sausage Chili

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“This sounds yummy. From Cooking Light January 2006. Note: Prep time does not include overnight refrigeration of sausage.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
10 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
  2. 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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