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
• 1 2/4 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)

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.

Yield: 6 servings

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g

Cooking Light, JANUARY 2006