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Bowl of black bean soup with chorizo
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Black Bean Chili with Chorizo

Smoky and hearty black bean chili with chorizo. One-pot recipe packed with bold flavors, perfect for weeknight dinners or game day.
Course Dinner, Lunch, Main Course, Soup
Cuisine Mexican
Keyword black beans, chili, chorizo, soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 273kcal
Author angela@mealstreetkitchen

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

For milder chili, use half a chipotle pepper.
Mash some beans to thicken the chili if desired.
This chili freezes well for up to 3 months.

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