Black Bean and Chorizo Chili
Fill up on a robust chili that’s richly seasoned with chorizo, smoky chipotle chilies and fire roasted tomatoes.
Ingredient List
- 1 lb (500 g) chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
- 1 large onion, chopped
- 1 large yellow or green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 can (796 mL/28 oz) Muir Glen™ Organic Diced or Fire Roasted Diced Tomatoes, undrained
- 1 cup (250 mL) water
- 1 can (540 mL/19 oz) black beans, drained, rinsed
- 1 tbsp (15 mL) chopped chipotle chilies in adobo sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- Crumbled white Mexican cheese (such as queso fresco), if desired
Preparation
- In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in tomatoes, water, beans, chilies, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.
