Anasazi and Black Bean Chili

Ingredients

• 0.5 pound black beans dried black (turtle)
• 43.5 ounce tomatoes diced undrained canned
• 1 tablespoon chili powder 
• 1.3 cups chorizo sausage spanish chopped ( 2 links)
• 2 cups fat-free less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 1 cup green bell pepper green chopped
• 0.3 teaspoon ground allspice 
• 1 tablespoon ground cumin 
• 0.5 pound mat beans dried
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 0.5 cup poblano pepper chopped
• 1 cup red bell pepper red chopped
• 2 teaspoons serrano chile minced seeded

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Sort and wash Anasazi beans; place in a large bowl. Cover with water to 2 inches above beans. Repeat procedure with black beans. Cover and let stand 8 hours or overnight.
2. Drain separately.
3. Place Anasazi beans in a large saucepan; cover with water to 3 inches above beans. Bring to a boil. Reduce heat; simmer 50 minutes or until tender.
4. Drain. Repeat procedure with black beans.
5. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
6. Add onion and next 5 ingredients (through garlic); saut 6 minutes or until tender.
7. Add beans, broth, and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in chorizo; simmer 15 minutes.
8. Serve with sour cream and chopped onion, if desired.
9. Beer note: A Mexican dark lager, like Negra Modelo ($8/6-pack), offers a heartiness that makes it ideal with chili. This beer's chocolate flavors are perfect with smoky beans, while a touch of caramel sweetness provides a balance for spicy sausage and chiles. Jeffery Lindenmuth