Debbie Reid Recipe

Spicy Southwestern Black Bean Chili w/Lime Scented

By Debbie Reid Sirbarney


Recipe Rating:
 11 Ratings
Serves:
6 - 8
Prep Time:
Cook Time:
Cooking Method:
Bake

Debbie's Story

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!

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.

Ingredients

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
1
jalapeno pepper, minced (seeds optional)
1
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
cornstarch
1/2 c
frozen corn, thawed
1 c
sour cream
1/2 tsp
lime zest, plus additional for garnish
1 c
shredded cheddar cheese
1
lime, cut into 6 - 8 wedges
lime tortilla chips, for serving

Directions Step-By-Step

1
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.
2
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.
3
Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine; set aside.
4
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