This is the season for hearty and flavourful pots of chili. Everyone loves chili. And the beautiful thing is there are so many ways to make a delicious chili. Some recipes use ground beef, others have cubes of beef that fall apart with the nudge of a fork. There are turkey and chicken chilis, often with white beans substituted for traditional kidney beans. There are chilis made entirely of beans and vegetables, no meat anywhere near it. I love all of these variations, and today I’m sharing my new favourite with you, Chorizo and Black Bean Chili.
Fresh Chorizo, or Mexican Chorizo, and black beans have a long history of sharing the same pot with incredibly delicious results. Soups, tortas, and chilis have all benefited from their friendly association. The mild and creamy black beans absorb all of the wonderful flavour from the sausage meat, vegetables and seasonings. Beans of all kinds are a pantry staple, and I’m a huge fan of their affordability, nutritional excellence and versatility in so many recipes. Plus, what I love about using Chorizo sausage is that it’s already loaded with so much flavour thanks to the herbs and spices used to make it. And, if you know me you know I love to add in as many
vegetables as I can to hearty soups, stews and chilis. This recipe is no exception. Sweet potato,red peppers, kale and corn are favourtie add-ins to my chili, but you likely have other vegetable go-to’s as well. Feel free to substitute as you like, but I think you’ll love what I’ve done here too. I like to put all of the garnishes in the centre of the table and let each person customize their bowl of chili as they see fit. Basically, gimme all the cheddar and tortilla chips!
I like to have a large pot of this Chorizo and Black Bean Chili simmering on the stove during the cold winter months, as it’s almost like a hug from the inside out. Loaded with gorgeous flavours, creamy black beans, and vegetables, this is a nutritious and delicious meal that’s sure to become a family favourite recipe.
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- 500 g fresh Chorizo sausage (or Mexican Chorizo), removed from casings
- 1 onion, diced
- 2 red peppers, diced
- 2 cups chopped sweet potato
- 2 garlic cloves, minced
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 Tbsp ground cumin
- 1 tsp ground chipotle pepper (optional)
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 can (796 mL) crushed tomatoes
- 2 cans (540 ml) black beans, rinsed and drained
- 1 cup corn (frozen or canned is fine)
- 1 can (156 mL) tomato paste
- 1 cup beef or chicken broth
- 1 Tbsp brown sugar
- 3 cups chopped kale, centre ribs removed
- 1/4 cup chopped fresh cilantro
- cilantro leaves
- shredded sharp cheddar cheese
- sour cream
- hot sauce
- lime slices
- tortilla chips
In a large dutch oven, brown the chorizo over medium heat, breaking up the clumps with the back of a wooden spoon. When it is no longer pink, stir in the onion and red peppers. Cook for about 5 minutes, until the vegetables are softened. Stir in the sweet potato, garlic and all of the spices. Cook for a few more minutes.
Pour in the crushed tomatoes. Rinse out the can with a bit of water and add that too. Stir in the black beans, corn, and tomato paste. Pour in the beef broth. Add the brown sugar. Stir until combined.
Bring to a simmer, cover and cook over medium-low heat for about 25 minutes, stirring occasionally. Stir in the kale and cilantro. Cook for 5 more minutes. Season to taste with salt and pepper, if needed.
Divide into bowls and garnish with cilantro leaves, cheddar cheese, sour cream, hot sauce, lime slices and tortilla chips.
Keywords: chorizo black bean chili