Black Bean Chili with Chorizo

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This black bean chili is pack with flavor and a little kick

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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 

Black Bean Chili with Chorizo

This black bean chili is pack with flavor and a little kick

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour 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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