Chipotle Black Bean Chili

Have you every wondered why black beans have become so popular in the United States in recent years? They’ve long been a staple in our south-of-the-border neighbor, Mexico, where they’re called frijoles negros.

Now, Americans have discovered that black beans not only are uniquely delicious but nutritious as well.

Few foods have as solid a nutritional profile as black beans. They are loaded with protein and fiber. As as far as antioxidants, black beans have at least eight different flavonoids, the color-producing phytonutrients pigments that work together with vitamins to help the body avoid oxygen-related damage.

Black beans also contain small amounts of omega 3-fatty acids, about three times that available from many other beans, including kidney beans.

Over the years, I’ve enjoyed black beans in a variety of dishes from soups to stews to chilis, which brings me to following recipe, which was passed on to me by Mark Haley of Grand Forks.

Mark, who along with his wife, Bonnie, owns Bon Voyage Travel Agency, does the majority of cooking in their household. Recently, I shared with him my penchant for spicy foods, and not too long after that, he shared this black bean chili recipe with me.

I’ve yet to try the chili, mainly because Therese isn’t a big fan of spicy food and it contains a variety of hot pepper, chipotle. It’s one of those recipes that I’ll make when she’s out of town.

But that’s not to say I have to wait to try it.

Chipotle Black Bean Chili
1 pound Jimmy Dean Premium Pork Hot Sausage
1/2 pound ground beef
28 ounces chicken broth
1 14 1/2-ounce can black beans, drained and rinsed
1 16-ounce jar picante sauce
2 cups frozen diced hash browns
1 15 1/4-ounce can whole-kernel corn
2 chipotle peppers in adobo sauce, diced
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
Salt and pepper to taste
Brown sausage and ground beef. Drain fat.
Add remaining and bring to a boil over medium heat. Reduce heat and simmer for 2 hours.

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