Fall Recipe: Black Bean and Chorizo Chili

By Staff
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Black Bean and Chorizo Chili
Makes 8 servings

Fall is fast approaching. One of my favorite cool-weather meals is a warm bowl of chili. I’m excited to share this recipe, courtesy Muir Glen, for a healthier bowl of chili, made with hearty black beans and tasty chorizo. Enjoy!

Prep Time: 20 Minutes
Start to Finish: 45 Minutes

Cozy up with a warm bowl of black bean and chorizo chili. Photo Courtesy Muir Glen.

1 pound 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
2 cans (14.5 ounces each) Muir Glen organic fire roasted tomatoes or regular diced tomatoes, undrained
1 cup water
1 can (15 ounces) black beans, drained, rinsed
1 tablespoon chopped chipotle chiles in adobo sauce
1 tablespoon chili powder
1 teaspoon ground cumin
Crumbled white Mexican cheese (such as queso fresco), if desired
Substitution: If chorizo is unavailable, substitute Italian sausage or pork sausage, but the flavor will be slightly different.
1. 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.

2. Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.

Did you know?

Chorizo is ground pork sausage that has been flavored with a blend of spices, including garlic and chili powder. Mexican chorizo is made with fresh pork, and Spanish chorizo is made with smoked pork.

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