Chorizo & Black Bean Chili

Prep Time
Cook Time
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"This is got to be one of my favorite chili recipes. It is spicy, but not TOO hot - and, it is absolutely addictive. Yes, there are a lot of ingredients, but nothing difficult. And, it is definitely worth making. This makes a large pot, enough to easily serve 8 hungry people. For entertaining, I love to serve these with my corn bread stuffed jalapenos as a dipper; then of course, all the usual suspects - sour cream, cheese, black olives, avocado, and cilantro. Serve family style; and let everyone garnish their own bowl. The garnishes to me, are really what I love. Serve with some fresh watermelon slices on the side. And, by the way, the leftovers are great served with warm tortillas."

Original recipe yields 8 servings
  • Garnish:


  • Serving Size: 1 (481.1 g)
  • Calories 655.5
  • Total Fat - 33 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 49.9 mg
  • Sodium - 7255.8 mg
  • Total Carbohydrate - 62.7 g
  • Dietary Fiber - 15 g
  • Sugars - 9.5 g
  • Protein - 30.8 g
  • Calcium - 189.3 mg
  • Iron - 7.6 mg
  • Vitamin C - 79.8 mg
  • Thiamin - 1 mg

Step 1

Note: This is FANTASTIC made the day before, even better in my opinion. The only thing I don't do, is add the lime and cilantro; I like to do that right before serving.

Step 2

Chorizo ... Add 1/2 of the olive oil to a large pot and bring to medium heat. Add the chorizo, and saute for approximately 5 minutes; breaking it up as it cooks.

Step 3

Base ... Then add the rest of the oil, onion, celery, red and green bell peppers, jalapenos and garlic, and stir to combine; then, continue to cook 5 minutes, stirring often until all the vegetables are slightly tender. Season with half of the chili powder, 1 of the chipotles in adobo, cumin, oregano; and, a pinch of both salt and pepper; then, mix to combine all the ingredients.

Step 4

Tomatoes and Beans ... Next, add all the tomatoes, chicken broth, black beans, and cannellini beans; and let them come up to a light boil. Then, reduce to a simmer for 30-35 minutes. As it cooks, check for additional seasoning. At this point, I usually adjust my seasoning, by adding: the rest of the chili powder, maybe another chipotle and some of the sauce, and a bit more salt and pepper. Again, this is a personal preference on how spicy you like your chili. I prefer mine pretty spicy - but remember, this is a big pot of chili.

Step 5

Finish ... As the chili simmers, prepare all your garnishes. Then, to finish off the chili - Add the corn, the half of lime juiced, and the cilantro; then, mix, and turn off the heat. The corn will heat up in just a minute, so don't worry about that.

Step 6

Serve and ENJOY! ... As I said, I love to serve it with all the garnishes; it is really what makes it good in my opinion. But, everyone loves their favorite toppings. The best thing - is that you can make it your own. My jalapeno poppers stuffed with corn bread is a fun dipper as well. Or add corn chips, or cut up tortilla, or tortilla chips. Just have fun with this.

Tips & Variations

No special items needed.