Black Bean and Chorizo Chili

Ingredients

• 0.5 teaspoon pepper black
• 45 ounce black beans drained canned
• 42 ounce tomatoes whole peeled undrained chopped canned
• 1.5 tablespoons chili powder 
• 7 ounce chipotle chiles in adobo sauce canned
• 6.5 ounces chorizo sausage diced spanish
• 8.5 ounce no-salt-added whole-kernel corn drained canned
• 5  garlic cloves minced
• 1.5 cups bell pepper green chopped
• 0.1 teaspoon ground cinnamon 
• 1 tablespoon ground cumin 
• 1 tablespoon juice of lime fresh
• 2.5 cups onion divided chopped
• 1.5 teaspoons oregano dried
• 1.5 cups bell pepper red chopped
• 0.8 teaspoon salt 
• 1.5 ounces bittersweet chocolate chopped
• 0.8 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
3. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; saut 5 minutes or until tender.
4. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
5. Remove from heat; stir in chocolate, salt, and black pepper.
6. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
7. Serve with tortilla chips.