Anasazi And Black Bean Chili

• 1 1/4 cups dried Anasazi beans (about 1/2 pound)
• 1 1/4 cups dried black (turtle) beans (about 1/2 pound)
• Cooking spray
• 2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1/2 cup chopped poblano pepper
• 2 teaspoons minced seeded serrano chile
• 4 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1/4 teaspoon ground allspice
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 1 1/3 cups chopped Spanish chorizo sausage (about 2 links)
• Fat-free sour cream (optional)
• Chopped onion (optional)

1. Sort and wash Anasazi beans; place in a large bowl. Cover with water to 2 inches above beans. Repeat procedure with black beans. Cover and let stand 8 hours or overnight. Drain separately.
2. Place Anasazi beans in a large saucepan; cover with water to 3 inches above beans. Bring to a boil. Reduce heat; simmer 50 minutes or until tender. Drain. Repeat procedure with black beans.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and next 5 ingredients (through garlic); saute 6 minutes or until tender. Add beans, broth, and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in chorizo; simmer 15 minutes. Serve with sour cream and chopped onion, if desired.
4. Beer note: A Mexican dark lager, like Negra Modelo ($8/6-pack), offers a heartiness that makes it ideal with chili. This beer's chocolate flavors are perfect with smoky beans, while a touch of caramel sweetness provides a balance for spicy sausage and chiles. -Jeffery Lindenmuth

beans, black, cooking spray, onion, red bell pepper, green bell pepper, poblano pepper, seeded serrano chile, garlic, chicken broth, ground cumin, chili powder, oregano, ground allspice, tomatoes, spanish chorizo sausage, sour cream, onion

Taken from www.myrecipes.com/recipe/anasazi-black-bean-chili (may not work)