Chipotle And Chorizo Red Beans Recipes

CHIPOTLE AND CHORIZO CHILI

Chipotle and Chorizo Chili image

This smoky and spicy chili is delicious and simple to make. Chorizo sausage and chipotle peppers add rich flavour while the beans make this a hearty filling dish. Enjoy topped with gooey melted cheddar cheese.

Provided by Cracker Barrel

Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound chorizo, casings removed, crumbled
1 large onion, chopped
2 tablespoons chopped chipotle peppers in adobo sauce
2 cloves garlic, minced
2 teaspoons smoked paprika
1 (19 ounce) can no-salt-added kidney beans, rinsed
1 (19 ounce) can no-salt-added black beans, rinsed
1 (28 ounce) can no-salt-added diced tomatoes, undrained
½ cup fat-free sour cream
1 cup CRACKER BARREL Shredded Old Cheddar Cheese

Steps:

Brown sausage in Dutch oven or large deep skillet on medium-high heat; drain. Add onions, peppers, garlic and paprika; cook and stir 5 minutes or until crisp-tender. Serve topped with cheese.
Add all remaining ingredients except sour cream and cheese; stir. Bring to boil; simmer on low heat 45 minutes, stirring occasionally.
Serve topped with sour cream and cheese.

Nutrition Facts : Calories 456.3 calories, Carbohydrate 28.2 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 9.8 g, Protein 26.7 g, SaturatedFat 11.3 g, Sodium 862.9 mg, Sugar 5.1 g

SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM

Spicy Black Beans with Chorizo and Chipotle Cream image

Provided by Diane Rossen Worthington

Categories Milk/Cream Bean Side Cinco de Mayo Dinner Sausage Party Potluck Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

Beans:
1 1/2 cups dried black beans (about 10 ounces)
2 peeled onions; 1 halved, 1 chopped (about 2 cups)
1 bay leaf
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons olive oil
2 links fresh chorizo sausage (6 to 7 ounces casings removed)
2 tablespoons finely chopped fresh cilantro plus additional for garnish
2 garlic cloves, minced
2 teaspoons minced seeded jalape&entilde;o chile
1/2 teaspoon ground cumin
Chipotle cream:
1/2 cup sour cream
1 1/4 teaspoons chipotle-flavored hot pepper sauce
1 teaspoon fresh lime juice

Steps:

For beans:
Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
For chipotle cream:
Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

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