This black bean chili with chorizo is bold, smoky, and packed with rich flavor—yet surprisingly easy to make. Spicy chorizo sausage, fire-roasted tomatoes, black beans, and chipotle peppers simmer together into a thick, satisfying chili that’s perfect for weeknight dinners, game day, or meal prep.
If you love chili with deep flavor and just the right amount of heat, this recipe belongs in your rotation.
Why This Black Bean Chili with Chorizo Works
- One-pot recipe with minimal prep
- Smoky, savory flavor from chorizo and chipotle in adobo
- Hearty and filling thanks to black beans
- Naturally gluten-free
- Even better as leftovers
Ingredients
- 1 tablespoon olive oil
- 1 small onion, small diced
- 4 mini red sweet peppers, small diced
- 1 clove garlic, minced
- 1 pound Mexican chorizo sausage
- 1 can fire-roasted diced tomatoes
- 1 chipotle pepper in adobo, minced
- 1 tablespoon adobo sauce
- 4 cups chicken broth
- 2 cans black beans (do not drain or rinse)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
How to Make Black Bean Chili with Chorizo
1. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, sweet peppers, and garlic. Sauté until softened and fragrant, about 4–5 minutes.
2. Cook the Chorizo
Add the chorizo to the pot. Break it up with a spoon and cook until fully browned and cooked through.
3. Build the Chili
Stir in the fire-roasted tomatoes, chipotle pepper, adobo sauce, chicken broth, black beans (with liquid), lime juice, lime zest, and spices.
4. Simmer
Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened.
5. Serve
Ladle hot chili into bowls and add your favorite toppings.
Best Toppings for Black Bean Chili with Chorizo
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack
- Avocado or guacamole
- Fresh cilantro
- Lime wedges
- Tortilla chips or cornbread
Tips & Variations
- Milder chili: Use half a chipotle pepper
- Extra smoky: Add ½ teaspoon smoked paprika
- Thicker chili: Mash some of the black beans into the pot
- Slow cooker option: Brown veggies and chorizo first, then cook on LOW for 6–8 hours
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Reheat: Warm on the stovetop or microwave until heated through
Frequently Asked Questions
- Is this chili spicy? It’s usually medium heat, depending on the chorizo and spices used. You can easily adjust the spice level by using less chipotle pepper or choosing a mild chorizo.
- Do I need to drain the black beans? No. For this recipe, do not drain or rinse the black beans. The bean liquid helps thicken the chili and enhances the overall flavor.
- What kind of chorizo is best for this recipe? Use fresh Mexican chorizo, not cured Spanish chorizo. Mexican chorizo cooks into the chili and distributes flavor evenly throughout the dish.
- Can I make it ahead of time? Yes. This chili is ideal for meal prep and tastes even better the next day. Store it in the refrigerator for up to 4 days.
- Can black bean chili with chorizo be frozen? Yes. Allow the chili to cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight before reheating.
- How do I thicken black bean chili with chorizo? Simmer the chili uncovered to reduce liquid, or mash some of the black beans into the chili to naturally thicken it.
- Can I make black bean chili with chorizo in a slow cooker? Yes. Brown the chorizo and vegetables first, then add everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Is this chili gluten-free? Yes. The recipe is naturally gluten-free, but always check ingredient labels to ensure there’s no hidden gluten.
What should I serve with black bean chili with chorizo?
- Asian Pear and Arugula Salad
- Mom’s Cornbread
- Little Gruyere and Scallion Biscuits
- Green Salad with Roasted Beets, Orange and Avocado
Final Thoughts
This black bean chili with chorizo is everything a good chili should be—rich, comforting, smoky, and easy to make. Whether you’re feeding a crowd or stocking your freezer, it’s a dependable recipe that delivers big flavor every time.
Wine and drink pairings
- Reisling
- Pinot Gris
- Cancun Sunset Cocktail
- Summer Sangria
- Spicy Margarita Cocktail
More delicious soups to try
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 4 mini red sweet peppers diced
- 1 clove garlic minced
- 1 pound Mexican chorizo sausage
- 1 can fire-roasted diced tomatoes
- 1 chipotle pepper in adobo minced
- 1 tablespoon adobo sauce
- 4 cups chicken broth
- 2 cans black beans with liquid
- 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
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sweet peppers, and garlic. Sauté until soft, about 4–5 minutes.
- Add chorizo to the pot. Break it up with a spoon and cook until fully browned.
- Stir in fire-roasted tomatoes, chipotle pepper, adobo sauce, chicken broth, black beans with liquid, lime juice, lime zest, and spices.
- Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until chili thickens.
- Ladle hot chili into bowls and top with your favorite toppings.
Notes
Mash some beans to thicken the chili if desired.
This chili freezes well for up to 3 months.
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