This black bean chili is pack with flavor and a little kick
This black bean chili with chorizo is packed full of flavor with a little kick. Seasoned with warm Caribbean inspired spices like cumin and a bit of cinnamon and cloves, spicy chorizo sausage and a bit of chipotle that gives a nice kick on the finish.
Top it off with some crumbled cotija cheese, cool sour cream, a bit of guac and a squeeze fo lime! Yum! Perfect for Cinco de Mayo or any other day. Don’t forget the margaritas!
How to make black bean chili with chorizo
- In a large pot or dutch oven, drizzle a tablespoon of olive oil. Add the onion, peppers and garlic to the pan and saute’ until soft.
- Add the chorizo and saute’ until cooked through
- Add the remaining ingredients, bring to a boil. Lower heat to a simmer and cook, stirring occasionally until chili thickens to desired consistency. Forty five minutes to an hour.
- Ladle hot chili into bowls and top with your favorite toppings.
Suggested toppings
- Cheese
- Sour cream or Mexican crema
- Guacamole or avocado
- Chopped cilantro, tomatoes, onions
- Pico De Gallo
- Orange Pico De Gallo
- Mango Salsa
- Crispy tortilla strips
What to serve with chili
- Warm tortilla chips
- Warm flour or corn tortillas
- Plantain chips
- Cornbread
- Fresh Pineapple Slaw
- Autumn Broccoli Salad
Wine and drink pairings
- Reisling
- Pinot Gris
- Margaritas
- Pina Colada
- Cancun Sunset Cocktail
- Summer Sangria
Servings: 6
Calories: 273kcal
Ingredients
- 1 onion, small diced
- 1 clove minced garlic
- 4 mini red sweet peppers, small diced
- 1 pound chorizo sausage
- 1 can fire roasted diced tomatoes
- 1 chipotle in adobo plus 1 tablespoon of the adobo sauce
- 4 cups chicken broth
- 2 cans black beans Do not drain or rinse the beans
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
Instructions
- In a large pot or dutch oven, drizzle a tablespoon of olive oil. Add the onion, peppers and garlic to the pan and saute’ until soft.
- Add the chorizo and saute’ until cooked through
- Add the remaining ingredients, bring to a boil. Lower heat to a simmer and cook, stirring occasionally until chili thickens to desired consistency. Forty five minutes to an hour.
- Ladle hot chili into bowl and top with your favorite toppings.
Nutrition
Calories: 273kcal | Carbohydrates: 27g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 2221mg | Potassium: 400mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1375IU | Vitamin C: 41mg | Calcium: 75mg | Iron: 3mg
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