Mexican Black Bean Sausage Chili

Ingredients

• 2 teaspoons ancho chili powder 
• 0.5 teaspoon pepper black
• 60 ounce black beans divided rinsed drained canned
• 3  chipotle chiles in adobo sauce canned minced
• 0.3 cup cilantro leaves divided very finely chopped
• 3 tablespoons cooking wine dry red
• 3 cups less-sodium chicken broth fat-free divided
• 1 tablespoon garlic finely minced
• 2 tablespoons garlic minced
• 0.5 teaspoon ground coriander 
• 1 tablespoon ground cumin 
• 1 teaspoon ground cumin 
• 0.8 pound ground pork lean
• 0.8 pound ground turkey breast 
• 1.5 tablespoons hungarian paprika sweet
• 1 Dash kosher salt 
• 0.3 cup juice of lime freshly squeezed
• 29 ounce no salt-added tomatoes diced drained canned
• 2 tablespoons olive oil 
• 2 cups onion diced ( 2 medium)
• 0.5 teaspoon oregano dried
• 2 teaspoons oregano dried
• 2 tablespoons sherry vinegar 
• 3 cups water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle

Directions

1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
2. To prepare chili, heat oil in a large saucepan over medium-high heat.
3. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble.
4. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender.
5. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth.
6. Add pured beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls.
7. Garnish each serving with sour cream and sliced green onions, if desired.