This recipe is a Mexican-based chili. My friend created this in her kitchen. I changed it up a bit to suit our tastebuds and made it in the crock pot.
1 lb. bulk pork sausage (I used a mildly spicy sausage)
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I added this to the onion in the Ninja)
3 cans low sodium black beans, rinsed and drained
2 cans fat-free vegetarian refried beans
1 can tomatoes (I used Ro-Tel with mild green chiles)
3-4 Tablespoons chili powder (to your taste preference)
2 teaspoons cumin
the juice of half a lime
2 Tablespoons cilantro
2-3 cups low sodium beef broth (to your consistency preference)
Additional serving items:
tortilla chips
sour cream
shredded cheddar cheese
In a crock pot sprayed with non-stick cooking spray, place the bulk sausage, onions, and garlic. Allow to cook on high until the sausage is cooked through, about 1-2 hours. Use a potato masher throughout the cooking time to "grind" up the sausage into small pieces as it cooks.
Add in everything else, stir to mix well. Make sure to break up the refried beans when stirring or they will remain lumpy. Simmer for 1-2 hours on low until heated through and flavors are blended.
Serve topped with shredded cheddar cheese and sour cream. Use tortilla chips for dipping.
