Mexican Chorizo Black Bean Chili recipe

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Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 (4 ounce) links Mexican chorizo sausage, sliced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes with oregano and basil
1 (14 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
1 medium bell pepper, chopped
1 pinch chipotle chile powder, or to taste

Nutrition Info

514.5 calories
carbohydrate: 53.9 g
cholesterol: 71.7 mg
fat: 23.7 g
fiber: 12.8 g
protein: 25.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1860.2 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.

  2. Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder, stir to combine and bring to a simmer.

  3. Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Recipe Yield

4 servings

Recipe Note

A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.

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