Chorizo & Black Bean Chili

15m
Prep Time
45-60m
Cook Time
1h
Ready In


"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 is 8 servings
  • Garnish:

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use Mexican chorizo sausage for this recipe, as it is the soft variety.
  • If you want to make the chili spicier, leave the seeds and ribs in when chopping the jalapenos.

  • Ground beef instead of chorizo: Ground beef is a leaner option than chorizo and can provide a similar flavor. This substitution could help reduce the fat content of the chili while still providing a great flavor.
  • Sweet potatoes instead of black beans: Sweet potatoes are a great source of dietary fiber and can provide a similar texture to black beans. This substitution could help increase the nutritional value of the chili while also providing a great flavor.

Vegetarian Variation Replace the chorizo sausage with 4 cups of diced vegetables, such as carrots, potatoes, sweet potatoes, squash, mushrooms, and bell peppers. Saute the vegetables with the onion, celery, garlic, and jalapenos. Add additional seasonings, such as smoked paprika, oregano, and cumin, to taste.


Mexican-Style Variation Replace the chorizo sausage with 2 cups of cooked black beans, 1 cup of corn kernels, and 1/2 cup of diced tomatoes. Saute the beans, corn, and tomatoes with the onion, celery, garlic, and jalapenos. Add additional seasonings, such as cilantro, chili powder, and cumin, to taste.


Mexican Cornbread: This Mexican-style cornbread is the perfect complement to the Chorizo & Black Bean Chili. It is made with cornmeal, jalapenos, and cheddar cheese for a savory and spicy flavor, and is a great way to add some crunch to the chili. Plus, it's easy to make and can be served warm or cold.


Spicy Avocado Salsa: This spicy avocado salsa is the perfect accompaniment to the Mexican Cornbread and Chorizo & Black Bean Chili. It is made with fresh avocados, jalapeños, tomatoes, lime juice, and cilantro for a spicy and flavorful salsa that is sure to please. The avocado provides a creamy texture and the jalapeños add a kick of heat. Plus, it's quick and easy to make!




FAQ

Q: How can I adjust the spiciness of the chili?

A: You can adjust the spiciness of the chili by adding more or less chili powder, chipotle in adobo, and adobo sauce. You can also adjust the amount of jalapenos to make it spicier or milder.



Q: What other ingredients can I add to the chili?

A: You can add a variety of ingredients to the chili, such as onions, garlic, bell peppers, celery, carrots, tomatoes, beans, and a variety of spices. You can also add some protein such as ground beef, chicken, or turkey.

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Fun facts:

The chorizo in this recipe is a type of Mexican sausage. It is made from pork, beef, or a combination of the two. It is popular in Mexican cuisine and is often used in tacos, burritos, and quesadillas.

The name “chipotle” comes from the Nahuatl language and means “smoked chili”. Chipotle peppers are smoked, dried jalapeños, which give this chili a unique smoky flavor. They have become increasingly popular in the US, and were even featured in a Taco Bell commercial in 2020.