2 (12-ounce) packages fresh chorizo sausage, casings removed
2 (15-ounce) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onion
1 cup chopped celery
1 cup grated carrot
1 (14-ounce) can reduced-fat less-sodium chicken broth
1 tablespoon dried oregano
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons prepared minced garlic
Sour cream
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain.
Mash 1 can black beans with a fork in a small bowl. Combine sausage, mashed beans, remaining can of black beans, the onion, and next 7 ingredients in a 3-1/2- or 4-quart slow cooker.
Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.
2 (15-ounce) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onion
1 cup chopped celery
1 cup grated carrot
1 (14-ounce) can reduced-fat less-sodium chicken broth
1 tablespoon dried oregano
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons prepared minced garlic
Sour cream
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain.
Mash 1 can black beans with a fork in a small bowl. Combine sausage, mashed beans, remaining can of black beans, the onion, and next 7 ingredients in a 3-1/2- or 4-quart slow cooker.
Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.