Black Bean and Chorizo Chili

This recipe is featured in our November 2017 Food + Entertaining article, Swanky Tailgating.

Black Bean and Chorizo Chili

0.0 from 0 votes
Course: Soups
Servings

12

servings

ingredients

  • 2 tablespoons oil

  • 2 canned chipotle chilies in adobo sauce, drained and finely chopped

  • 1 ¾ cups chopped onion

  • 1 ½ cups chopped green bell pepper

  • 1 ½ cups chopped red bell pepper

  • 5 cloves garlic, minced

  • 3 links Spanish chorizo sausage, sliced (about 6 ½ ounces)

  • 1 ½ tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons dried oregano

  • 1 tablespoon fresh lime juice

  • ⅛ teaspoon cinnamon

  • 3 (15-ounce) cans black beans, drained

  • 3 (14-ounce) cans diced tomatoes, undrained

  • 1 (8 ½-ounce) can whole kernel corn, drained (or use fresh corn, 1 or 2 cobs)

  • 1 ½ ounces semisweet chocolate, chopped

  • ¾ teaspoon salt

  • ½ teaspoon pepper

Directions

  • Heat oil in a large Dutch oven. Add chilies, onion, peppers, garlic and chorizo. Sauté for 5 minutes or until tender. Add chili powder and next 7 ingredients (cumin through corn), stirring to combine and bring to boil. Reduce heat, simmer covered for 30 minutes, stirring occasionally. Remove from heat. Stir in chocolate, salt and pepper.

Notes