spicy southwestern black bean chili w/lime scented sour cream

Name: Spicy Southwestern Black Bean Chili w/Lime Scented Sour Cream
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 16 ounce(s) hot Italian sausage, casing removed; 8 ounce(s) tomato sauce; 3 can(s) diced tomatoes with green chilies, 10 oz each; 12 ounce(s) Mexican beer; 1 large sweet onion, chopped; 3 clove(s) garlic, minced; 1 - jalapeno pepper, minced (seeds optional); 1 - poblano pepper, seeds removed, chopped; 2 can(s) black beans, rinsed and well-drained, 15.25 oz each; 1 tablespoon(s) lime juice; 2 tablespoon(s) chopped fresh cilantro; 2 teaspoon(s) ancho chili powder; 1 1/2 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) smoked paprika; 1 teaspoon(s) ground coriander; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) corn starch; 1/2 cup(s) frozen corn, thawed; 1 cup(s) sour cream; 1/2 teaspoon(s) lime zest, plus additional for garnish; 1 cup(s) shredded cheddar cheese; 1 - lime, cut into 6 - 8 wedges; - lime tortilla chips, for serving

(11 RATINGS)

2.51K Pinches 2 Photos

Debbie Reid

Clearwater, FL

Updated on Oct 3, 2012

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!

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Blue Ribbon Recipe

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

— The Test Kitchen

prep time 15 Min

cook time 40 Min

method Bake

yield 6 - 8

Ingredients

2 tablespoons olive oil
16 ounces hot Italian sausage, casing removed
8 ounces tomato sauce
3 cans diced tomatoes with green chilies, 10 oz each
12 ounces Mexican beer
1 large sweet onion, chopped
3 cloves garlic, minced
1 - jalapeno pepper, minced (seeds optional)
1 - poblano pepper, seeds removed, chopped
2 cans black beans, rinsed and well-drained, 15.25 oz each
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons ancho chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons corn starch
1/2 cup frozen corn, thawed
1 cup sour cream
1/2 teaspoon lime zest, plus additional for garnish
1 cup shredded cheddar cheese
1 - lime, cut into 6 - 8 wedges
- lime tortilla chips, for serving

How To Make spicy southwestern black bean chili w/lime scented sour cream

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.

Step 2

Off of the heat, to the Dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, poblano, 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 and 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 corn starch, add back into the pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
Step 3

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