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
Total time: 55 min
Yield: 6 - 8
Cuisine: American
Ingredients: 2 Tbsp olive oil; 16 oz hot Italian sausage, casing removed; 8 oz tomato sauce; 3 can(s) diced tomatoes with green chilies, 10 oz each; 12 oz Mexican beer; 1 large sweet onion, chopped; 3 clove 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 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 corn starch; 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

By Debbie Reid
@Sirbarney

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

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

Rating:

★★★★★ 11 votes5

Comments:

41 Comments

Serves:

6 - 8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 Tbsp

olive oil
16 oz

hot Italian sausage, casing removed
8 oz

tomato sauce
3 can(s)

diced tomatoes with green chilies, 10 oz each
12 oz

Mexican beer
1 large

sweet onion, chopped
3 clove

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 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

corn starch
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
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How to Make Spicy Southwestern Black Bean Chili w/Lime Scented Sour Cream

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, 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.
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.

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