Spicy Black Bean Chorizo Chili
Get ready to spice up your dinner table with this bold and hearty Spicy Black Bean Chorizo Chili! Bursting with flavor, this one-pot recipe combines the smoky richness of crumbled chorizo sausage, tender black beans, and fire-roasted diced tomatoes with green chilies. Aromatic spices like cumin, smoked paprika, and chili powder create a deep, savory heat, while sautéed onions, red bell peppers, and garlic add a delightful base of sweetness. Easy to prepare in just under an hour, this chili is perfect for weeknight meals or game-day gatherings. Serve it piping hot and garnished with fresh cilantro, alongside cornbread or crunchy tortilla chips, for a crowd-pleasing meal that’s both filling and flavorful. Perfect for lovers of spicy, comforting dishes, this chili is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chorizo sausage, casing removed and crumbled
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes with green chilies
- 15 ounces black beans, drained and rinsed
- 2 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons chili powder
- 0.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook until browned and slightly crispy, about 5-7 minutes, stirring occasionally. Remove the cooked chorizo with a slotted spoon and set it aside on a plate lined with paper towels.
Add the diced onion and red bell pepper to the pot with the remaining oil. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the canned diced tomatoes with green chilies, black beans, and broth to the pot. Stir to combine.
Return the cooked chorizo to the pot and stir in the ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let the chili cook for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with additional salt or spices, if needed.
Serve hot, garnished with fresh cilantro if desired. Pair with cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.6 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
