This recipe is featured in our November 2017 Food + Entertaining article, Swanky Tailgating.
Black Bean and Chorizo ChiliCourse: Soups
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
- 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.
- Make Ahead: You can double the recipe and freeze.
- Recipe from David Bonom, Cooking Light, March 2003