Black Bean and Piemonte Mexicano Chorizo Chili

Yield: 12 servings (serving size: 1 cup)
Ingredients
⦁ 1 (7-ounce) can chipotle chiles in adobo sauce
⦁ Cooking spray
⦁ 2 1/2 cups chopped onion, divided
⦁ 1 1/2 cups chopped green bell pepper
⦁ 1 1/2 cups chopped red bell pepper
⦁ 5 garlic cloves, minced
⦁ 8 oz. Piemonte Chorizo Mexicano Sausage
⦁ 1 1/2 tablespoons chili powder
⦁ 1 tablespoon ground cumin
⦁ 1 1/2 teaspoons dried oregano
⦁ 1 tablespoon fresh lime juice
⦁ 1/8 teaspoon ground cinnamon
⦁ 3 (15-ounce) cans black beans, drained
⦁ 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
⦁ 1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
How to Make It
Step 1
⦁ Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Step 2
⦁ Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and Piemonte Chorizo Mexicano chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in salt, and black pepper.
Step 3
⦁ Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream, avocado, cilantro, cheese, lime and 1 tablespoon onion. Serve with tortilla chips.