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spicy southwestern black bean chili w/lime scented sour cream

★★★★★ 11
a recipe by
Debbie Reid
Clearwater, FL

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 @kitchencrew
★★★★★ 11
serves 6 - 8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For spicy southwestern black bean chili w/lime scented sour cream

  • 2 Tbsp
    olive oil
  • 16 oz
    hot Italian sausage, casing removed
  • 8 oz
    tomato sauce
  • 3 can
    diced tomatoes with green chilies, 10 oz each
  • 12 oz
    Mexican beer
  • 1 lg
    sweet onion, chopped
  • 3 clove
    garlic, minced
  • 1
    jalapeno pepper, minced (seeds optional)
  • 1
    poblano pepper, seeds removed, chopped
  • 2 can
    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

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

  • 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, 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.
  • 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.

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