Spicy Black Bean & Chorizo Chili |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway. Ingredients:
2 tablespoons vegetable oil |
1/2 lb chorizo sausage |
1 medium onion, chopped |
1 bell pepper, chopped |
3 garlic cloves, minced |
2 -3 chipotle chiles in adobo, chopped |
2 tablespoons ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 (10 ounce) can rotel, undrained |
2 (15 ounce) cans black beans (1 drained, 1 undrained) |
2 cups chicken broth |
1/2 cup frozen corn |
Directions:
1. In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
2. Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
3. Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
4. Increase heat to medium-high and bring to a boil.
5. Reduce to simmer and cook 10 minutes.
6. Puree in blender or food processor in batches until you have blended it all.
7. Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
8. Cook over medium heat until reaches desired consistency. (About 5-10 minutes).
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