Chicken Chorizo Chili

Chicken Chorizo Chili

adapted from Rachael Ray Every Day October 2013 

Making your own ground sausage allow you to control the fat and calories. If using store bought recalculate the point value based on the brand you buy.

Makes: 3 servings   

0 WW Blue points per serving NOT including optional toppings

Cooking spray
1/2 lb. Homemade Chicken Chorizo or store bought
1/2  large onion, chopped
1/2 red, orange or yellow bell pepper, seeded and chopped
1/2 summer squash or zucchini, chopped
1 1/2 large jalapeno chile peppers, ribs and seeds removed, chopped
2 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/2 Tbsp. ancho chile powder *

1/2 Tbsp. Guajillo chile powder *
1/2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 cup chicken stock
1 (14.5 oz.) can diced fire-roasted tomatoes with juice
1 cup canned or frozen corn kernels, thawed if frozen
1/2 (14 oz.) can pinto beans, drained and rinsed
Chopped scallions, for garnish

Optional Toppings

Reduced fat cheddar cheese    1 WW Blue point / Tbsp.

Fat free sour cream                   0 WW Blue point / Tbsp.

Lime wedges                               0 WW Blue point / wedge

Cilantro Lime Sauce                  1 WW Blue point / Tbsp.

1. In a small pan coated with cooking spray, sauté the corn until lighted browned. Set aside.
2. In a soup pot coated with cooking spray, cook the chorizo and cook until browned, about 5 minutes.
3. Add the onion, bell pepper, yellow squash, jalapenos and garlic; season with salt and pepper. 
4. Partially cover and cook until the vegetables soften, about 10 minutes. 
5. Add the spices and stir 1 minute. 
6. Add stock, tomatoes, corn and beans. Simmer uncovered until the chili thickens, about 10 minutes.
7. Serve topped with scallions and any other optional toppings.

Enjoy!

* If you do not have the specific chile powders listed you can use your favorite chili powder.