CHORIZO and BLACK BEAN CHILI

CHORIZO and BLACK BEAN CHILI


2 (12-oz.) packages fresh chorizo sausage, casings removed
2 (15-oz.) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onions
1 cup chopped celery
1 cup grated carrots
1-3/4 cups reduced-fat less-sodium chicken broth
1 tbsp. dried oregano
3 tbsp. lemon juice
½ tsp. pepper
1-1/2 tsp. minced garlic
Sour cream


in a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.

2. In a small bowl, mash one can black beans with a fork. In a 3-½ to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.


3. Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.

NOTE
Mashing one can of the black beans will help thicken the chili.

Yield: 6 servings.