Chorizo & Black Bean Chili
Created by Kchurchill5 on June 7, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 45-60m
- Recipe #9799
Ingredients
- 1 pound chorizo sausage (4 Mexican chorizo sausage links, casing removed and sauteed, Mexican is the soft chorizo, whereas Spanish is the hard)
- 3 cans (15 ounce each) black beans, rinsed and drained
- 1 can (15 ounce) cannellini beans, rinsed and drained
- 2 cans (15 ounce) diced tomatoes, undrained
- 1 can (15 ounce) crushed tomatoes
- 3 tablespoons garlic, minced
- 1 large sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 to 2 jalapenos, chopped fine (seeds and ribs removed if you want it a bit milder, leave the seeds and ribs in, if you want a bit more heat)
- 2 celery ribs, diced (include the leaves)
- 1 cup corn, thawed (frozen or canned)
- 1 to 2 chipotles in adobo, minced fine
- 1 teaspoon of the chipotle in adobo sauce (optional)
- 1 (15 ounce) can chicken broth (if you like a thinner chili, add another can of chicken broth)
- 1 1/2 tablespoons fresh cilantro, minced
- 1/2 lime, juiced
- 1 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 teaspoons dried oregano
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Garnish:
- Lime, cut in wedges (the other half you didn't juice, plus another lime)
- Sour cream
- Monterey jack cheese, shredded
- Black olives, sliced
- Avocado, diced
- Cilantro, chopped
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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