Spicy Southwestern Black Bean Chili w/Lime Scented

Debbie Reid Recipe

By Debbie Reid Sirbarney

6 - 8
15 Min
40 Min

I tend to use long titles for my recipes! The full name of this one is Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream!

pinch tips: How to Prevent Smudges & Fingerprints on Stainless Steel

Blue Ribbon Recipe

Notes from the Test Kitchen:
Everyone should get a lime infusion! Yum, the citrus sour cream really cools the delightful heat of the chili... a perfect combo.


2 Tbsp
olive oil
16 oz
hot italian sausage, casing removed
8 oz
tomato sauce
3 can(s)
(10-ounce each) diced tomatoes with green chilies
12 oz
mexican beer
1 large
sweet onion, chopped
3 clove
garlic, minced
jalapeno pepper, minced (seeds optional)
pablano pepper, seeds removed, chopped
2 can(s)
(15.25 ounce each) black beans, rinsed and well-drained
1 Tbsp
lime juice
2 Tbsp
chopped fresh cilantro
2 tsp
ancho chili powder
1 1/2 tsp
ground cumin
1 1/2 tsp
smoked paprika
1 tsp
ground coriander
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
2 Tbsp
1/2 c
frozen corn, thawed
1 c
sour cream
1/2 tsp
lime zest, plus additional for garnish
1 c
shredded cheddar cheese
lime, cut into 6 - 8 wedges
lime tortilla chips, for serving

Directions Step-By-Step

In a large dutch oven with a lid, heat olive oil over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, approximately 5 - 7 minutes, being sure to break up the sausage into small pieces as it cooks; drain well.
Off of the heat, to the dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, pablano, black beans and cooked sausage, stir. Add in the lime juice, cilantro, chili powder, cumin, paprika, coriander, salt, and black pepper; mix to fully combine. Place over medium-high heat; bring to a boil; cover, turn heat to low and simmer for 20 minutes. Carefully remove approximately 1/4 cup of liquid to a heat-proof bowl; whisk in the cornstarch, add back into pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine; set aside.
To serve, ladle chili into serving bowls, top with shredded cheese, a dollop of sour cream and a little lime zest on the sour cream. Serve with a lime wedge and lime tortilla chips and remaining sour cream on the side.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Main Ingredient: Beans/Legumes
Regional Style: American

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Kitchen Crew JustaPinch
Oct 3, 2012
Janet awarded this recipe a Blue Ribbon!

Everyone should get a lime infusion! Yum, the citrus sour cream really cools the delightful heat of the chili... a perfect combo.
Oct 3, 2012 - Kitchen Crew shared a photo of this recipe. View photo
Naylet LaRochelle MiaMia05
Oct 4, 2012
Love this smoky, chili recipe....the lime cream sounds so yummy! I can see why it earned a blue ribbon!!!
deb baldwin messinthekitchen
Oct 4, 2012
Congratulations,Debbie,on your blue ribbon!
Lori McLain lmclain
Oct 5, 2012
Oooooh the lime cool is what I call it ! This is healthy feeling and oh so good !
Brenda Watts BakingBrenda
Oct 6, 2012
CONGRATULATIONS on your Blue Ribbon Debbie!! Wow..This Chili looks and sounds So Delicious!!! Fantastic Flavors...YUM:-)
Nov 4, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
Karl Strasser Frenchpress
Dec 4, 2012
I agree with the test kitchen.You should get 2 Blue Ribbons.
carol kriss carolk124
Jan 16, 2013
Congratulations on the blue ribbon. I'm familiar with jalapeno pepper, but not pablamos. Are they hotter than jalapenos or sweeter?
Linda Mel LindaM4
Jan 16, 2013
Ohhh the name of this dish grabbed my attention! It sounds really good, but I do have a question. I can't eat sausage. Is there something else that could be used that would still give it a good spicy flavor? I need the protein or else I'd just leave it out. Thanks! And congrats on the blue ribbon
Christine Ziola Kryzia
Jan 16, 2013
This is a "must try" recipe.
I have a general question regarding all the recipies...Is it possible to include a nutrition guide...or calories,sugar and carbs?
Diane Willis dwillis
Jan 16, 2013
looks like a great recipe to try. I do a Black Bean sausage chili as well but use mild sausage since my hubby can't handle the heat! Turkey sausage works great too. Love the idea of the lime sourcream that peaked my interest.
I will try it! thanks,
Martha Benner Marti37
Jan 16, 2013
Pablano are a real dark green rather large pepper and most come from Mexico. They are not as hot as a jalapeno and are my favorite pepper. I cook them on the grill, skin them and freeze them for later use. I have seen them in most grocery stores. This chili looks wonderful and I hope to try it real soon.
Angela Mead vancooks
Jan 16, 2013
A cook asked about pablamo peppers (per the ingredient in this recipe).....they are poblano.....I'm fairly certain that's what she means.
Stephanie Van Den Berg Chefanie
Jan 16, 2013
Congrats on your blue ribbon Debbie! Sounds heavenly!