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Bowl of black bean soup with chorizo
Main Dish / Mexican / Recipe's / Soups

Black Bean Chili with Chorizo

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This black bean chili is pack with flavor and a little kick
Bowl of black bean soup with chorizo

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!

Black bean chili in a bowl with cheese, lime and herb garnish

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

What to serve with chili

Wine and drink pairings

Bowl of black bean soup with chorizo

Black Bean Chili with Chorizo

This black bean chili is pack with flavor and a little kick
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dinner, Lunch, Main Course, Soup
Cuisine: caribbean, Mexican
Keyword: black beans, chili, chorizo, soup
Servings: 6
Calories: 273kcal
Author: angela@mealstreetkitchen

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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