Chunks of chorizo sausage, three types of beans, corn, tomatoes and chili spices come together in this spicy, hearty chili.
- olive oil, for sauteing
- 1 pound fresh chorizo sausage links
- 1 large yellow onion, diced
- 2 cloves minced garlic
- 1 red bell pepper, cut into strips
- salt and pepper
- 1 tablespoon chili powder (like this)
- 1 teaspoon oregano (preferably Mexican), crushed between fingers
- 1 teaspoon ground cumin
- 1 (14 ounce) can of petite diced tomatoes
- 1 can (14 ounce) black beans, rinsed well in a colander
- 1 can (14 ounce) pinto beans, rinsed well
- 1 can (14 ounce) red kidney beans, rinsed well
- 1 + ½ cups corn
- sour cream
- tortilla chips
- shredded cheese
- In a Dutch oven or large, heavy-bottomed saucepan heat a tablespoon oil over medium heat. Add the chorizo and cook, turning to brown well on each side. It will take 10 - 15 minutes. Remove the chorizo to a cutting board and let it rest 10 minutes.
- If the pan is dry add another tablespoon of oil, the onion, garlic and pepper. Cook, stirring often until tender.
- Add the chili powder, oregano, cumin, ½ teaspoon salt and ¼ teaspoon black pepper. Stir it into the vegetables and cook about 1 minute.
- Add the tomatoes, beans and corn.
- Slice the chorizo in half lengthwise then cut into chunky bite-sized, half-circle-shaped pieces. Add to the pot.
- Bring to a simmer and cook about 30 minutes, stirring often. Taste and season with more salt or seasonings if needed.
- Serve with your choice of toppings.
Overflowing with black, pinto and red kidney beans, it’s made for bean lovers.
And for those of us who are tired of eating the same old traditional chili over and over again.
Using chorizo in place of ground beef is a welcome change of pace.
If you never had chorizo before it’s on the spicy side. Not burn-your-tongue-off spicy but add-a-nice-kick spicy. It has lots of smoky paprika flavor to help season the chili. Look for it near the Italian sausage in your market.
Some things are the same! Namely, the spices I always use for chili making: chili powder, Mexican oregano, and ground cumin.
If you want to add more heat throw in some ground cayenne or red pepper flakes.
I made this with my Dad in mind! He’s the bean lover in the house and wouldn’t mind eating them every day if we cooked them.
He picked out the combination of beans – you can swap one out for another type if there’s one you don’t like.
Sausage and beans make such a great pair! A classic pair.
Even I was eagerly noshing on it and I don’t particularly like kidney beans. I was traumatized by them as a kid and still haven’t gotten over it. . . I’m halfway there. As of now.
Thank you, chili.