The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick. I made this last night for a Super Bowl party and it is really great.

1 (7-ounce) can chipotle chiles in adobo sauce (in mexican section, Goya is one brand)
Cooking spray
2.5 c. chopped onion, divided
1.5 c. chopped green pepper
1.5 c. chopped red pepper
5 garlic cloves, minced
3 links Spanish Chorizo sausage, diced (about 6 1/2 ounces)
1.5 T. chili powder
1 T. ground cumin
1.5 tsp. dried oregano
1 T. fresh lime juice
1/8 tsp. cinnamon
3 (15 oz.) cans black beans, drained
3 (14 oz.) cans diced tomatoes, undrained
1 (8.5 oz.) can no-salt whole kernal corn, drained
1.5 oz. semisweet chocolate, chopped (I used Nestle morsels)
3/4 tsp. salt
1/2 tsp. black pepper
3/4 c. fat-free sour cream
Baked Tortilla chips (optional)

1. Remove 2 chiles from can: finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 c. onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil and reduce heat. Simmer, covered 30 minutes (or longer), stirring occasionally.
Remove from heat, stir in chocolate, salt and black pepper.
3. Ladle 1 c. chili into each bowl. Top each serving with 1 T. sour cream and 1 T. onion. Serve with tortilla chips.

12 Servings
6 Pts. per cup

Calories: 311
Fat: 8.4 g. (sat. fat 3.2 g.)
Protein: 16.5 g.
Carb: 44 g.
Fiber: 13 g.
Chol: 13 mg.
Iron: 4 mg.
Sodium: 888 mg.
Calc: 95 mg.