Ingredients

• Sausage:
• 1 1/2  tablespoons  Hungarian sweet paprika
• 2  tablespoons  minced garlic
• 3  tablespoons  dry red wine
• 2  tablespoons  sherry vinegar
• 2  teaspoons  ancho chili powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  black pepper
• Dash of kosher salt
• 3/4  pound  lean ground pork
• 3/4  pound  ground turkey breast
• Chili:
• 2  tablespoons  olive oil
• 2  cups  diced onion (about 2 medium)
• 1  tablespoon  ground cumin
• 1  tablespoon  finely minced garlic
• 2  teaspoons  dried oregano
• 3  canned chipotle chiles in adobo sauce, minced
• 4  (15-ounce) cans black beans, rinsed and drained, divided
• 3  cups  fat-free, less-sodium chicken broth, divided
• 3  cups  water
• 2  (14.5-ounce) cans no salt-added diced tomatoes, drained
• 1/4  cup  freshly squeezed lime juice
• 1/4  cup  very finely chopped cilantro, divided
• Low-fat sour cream (optional)
• Sliced green onions (optional)

Preparation

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed 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. Garnish each serving with sour cream and sliced green onions, if desired.