Spicy Southwestern Black Bean Chili w/Lime Scented Sour Cream
By
Debbie Reid
@Sirbarney
5
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
Ingredients
-
2 Tbspolive oil
-
16 ozhot Italian sausage, casing removed
-
8 oztomato sauce
-
3 can(s)diced tomatoes with green chilies, 10 oz each
-
12 ozMexican beer
-
1 largesweet onion, chopped
-
3 clovegarlic, minced
-
1jalapeno pepper, minced (seeds optional)
-
1poblano pepper, seeds removed, chopped
-
2 can(s)black beans, rinsed and well-drained, 15.25 oz each
-
1 Tbsplime juice
-
2 Tbspchopped fresh cilantro
-
2 tspancho chili powder
-
1 1/2 tspground cumin
-
1 1/2 tspsmoked paprika
-
1 tspground coriander
-
1/2 tspkosher salt
-
1/2 tspfreshly ground black pepper
-
2 Tbspcorn starch
-
1/2 cfrozen corn, thawed
-
1 csour cream
-
1/2 tsplime zest, plus additional for garnish
-
1 cshredded cheddar cheese
-
1lime, cut into 6 - 8 wedges
-
·lime tortilla chips, for serving
How to Make Spicy Southwestern Black Bean Chili w/Lime Scented Sour Cream
- 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.