4 ounces chorizo, thinly sliced
\n2 1\/2 cups chopped onion
\n1 cup fat-free, less-sodium chicken broth
\n1\/3 cup packed brown sugar
\n1\/3 cup cider vinegar
\n1\/3 cup bottled chili sauce
\n1\/3 cup dark molasses
\n2 teaspoons dry mustard
\n2 teaspoons chipotle chile powder
\n1\/4 teaspoon salt
\n1\/4 teaspoon ground cloves
\n1\/4 teaspoon ground allspice
\n1 (15-ounce) can black beans, rinsed and drained
\n1 (15-ounce) can kidney beans, rinsed and drained
\n1 (15-ounce) can pinto beans, rinsed and drained<\/p>\n
Preheat oven to 325\u00b0. Heat a Dutch oven over medium-high heat. Add chorizo; saut\u00e9 2 minutes. Add onion; saut\u00e9 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325\u00b0 for 1 hour.<\/p>\n
Yield: 10 servings
\nServing size: 1\/2 cup<\/p>\n
Calories: 245
\nFat: 5.4g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 ounces chorizo, thinly sliced 2 1\/2 cups chopped onion 1 cup fat-free, less-sodium chicken broth 1\/3 cup packed brown sugar 1\/3 cup cider vinegar 1\/3 cup bottled chili sauce 1\/3 cup dark molasses 2 teaspoons dry mustard 2 teaspoons chipotle chile powder 1\/4 teaspoon salt 1\/4 teaspoon ground cloves 1\/4 teaspoon ground allspice 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can pinto beans, rinsed and drained Preheat oven…<\/p>\n