Cooking spray

2 canned chipotle chiles in adobo sauce, drained and finely chopped

1 ¾ cups chopped onion

1 ½ cups chopped green bell pepper

1 ½ cups chopped red bell pepper

5 garlic cloves, minced

3 links Spanish chorizo sausage, diced (about 6 ½ ounces)

1 ½ tablespoons chili powder

1 tablespoon ground cumin

1 ½ teaspoons dried oregano

1 tablespoon fresh lime juice

1/8 teaspoon ground cinnamon

3 (15-ounce) cans black beans, rinsed and drained

3 (14-ounce) cans whole peeled tomatoes, undrained and chopped

1 (8 ½-ounce) can no salt-added, whole-kernel corn, drained

1 ½ ounces semisweet chocolate, chopped

¾ teaspoon salt

½ teaspoon black pepper


  • Heat a large Dutch oven over medium-high heat.
  • Coat pan with cooking spray.
  • Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender.
  • Add chili powder and next 7 ingredients, stirring to combine; bring to a boil.
  • Reduce heat; simmer, covered, 30 minutes, stirring occasionally.
  • Remove from heat, and stir in chocolate, salt, and black pepper.

Yield: 12 servings (serving size: 1 cup).

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