Smoky Chorizo & Black Bean Chili
Discover the rich and robust flavors of this Smoky Chorizo & Black Bean Chili, a heartwarming dish that's perfect for chilly evenings or gatherings with family and friends. This recipe seamlessly marries the spicy kick of chorizo with the earthy essence of black beans, ensuring each spoonful delivers a burst of flavor. The addition of smoky chipotles in adobo gives this chili a depth that will keep your taste buds tingling. Not only is it simple to prepare—allowing for some chopping finesse—but it's also versatile enough to adapt to your spice tolerance. Serve it with crusty bread or over rice for a satisfying meal everyone will love!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable oil
2 tablespoons (None)
Chorizo sausage
1/2 pound (Cooked and crumbled)
Medium onion
1 (Chopped)
Bell pepper
1 (Chopped)
Garlic cloves
3 (Minced)
Chipotle chiles in adobo
2-3 (Chopped)
Ground cumin
2 tablespoons (None)
Dried oregano
1 teaspoon (None)
Salt
1/2 teaspoon (None)
Ground pepper
1/2 teaspoon (None)
Rotel (undrained)
10 ounces (None)
Black beans
30 ounces (1 can drained, 1 can undrained)
Chicken broth
2 cups (None)
Frozen corn
1/2 cup (None)
Instructions
1
In a large skillet over medium heat, cook the chorizo sausage until browned and cooked through, about 5-10 minutes. Remove from the pan and set aside.
2
Add the vegetable oil to the same skillet. Sauté the chopped bell pepper and onion until they soften, roughly 8-10 minutes.
3
Stir in minced garlic, chipotle chiles, cumin, oregano, salt, and pepper. Cook for another minute until fragrant.
4
Incorporate the undrained can of Rotel, chicken broth, and one can of black beans (undrained). Stir to combine.
5
Increase the heat to medium-high and bring the mixture to a boil.
6
Once boiling, reduce the heat and let it simmer for about 10 minutes.
7
Using a blender or food processor, carefully puree the chili in batches until smooth and creamy. Return the blended chili back to the skillet.
8
Add in the cooked chorizo, the drained can of black beans, and the frozen corn, stirring everything together.
9
Continue to cook over medium heat, stirring occasionally, until the chili reaches your desired thickness, about 5-10 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in Smoky Chorizo & Black Bean Chili?
The main ingredients include chorizo sausage, black beans, bell pepper, onion, chipotle chiles in adobo, chicken broth, and Rotel.
How much chorizo is required for this recipe?
You will need 1/2 pound of cooked and crumbled chorizo sausage.
How many cans of black beans do I need?
The recipe calls for two cans of black beans, totaling 30 ounces.
Do I need to drain the black beans?
One can should be undrained for the base mixture, and the second can should be drained before being added at the end.
What type of oil is used for sauteing?
The recipe uses 2 tablespoons of vegetable oil.
How long does it take to cook the chorizo?
Cook the chorizo sausage in a skillet over medium heat for about 5-10 minutes until browned.
How many garlic cloves are in this chili?
This recipe uses 3 minced garlic cloves.
What provides the smoky flavor in this dish?
The smokiness comes from the chorizo and the 2-3 chopped chipotle chiles in adobo.
How much cumin is used?
The recipe requires 2 tablespoons of ground cumin.
What is the purpose of pureeing part of the chili?
Pureeing part of the mixture creates a smooth and creamy texture for the chili base.
Can I use a food processor for this recipe?
Yes, you can use either a blender or a food processor to puree the chili in batches.
Do I drain the Rotel tomatoes?
No, you should use a 10-ounce can of undrained Rotel.
How much chicken broth is needed?
The recipe calls for 2 cups of chicken broth.
What kind of corn should I use?
Use 1/2 cup of frozen corn.
How long should the mixture simmer before pureeing?
Simmer the mixture for about 10 minutes once it reaches a boil.
What spices are used besides cumin?
In addition to cumin, the recipe uses 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper.
How long do I saute the onions and peppers?
Saute the chopped bell pepper and onion for roughly 8-10 minutes until they soften.
When do I add the cooked chorizo back into the pan?
Add the chorizo back into the skillet after you have pureed the base mixture.
How long is the final simmer?
Continue to cook the chili for another 5-10 minutes until it reaches your desired thickness.
Is this recipe spicy?
It has a spicy kick due to the chorizo and chipotles, but it is versatile enough to adapt to your spice tolerance.
What is a good side dish for this chili?
It is recommended to serve this chili with crusty bread or over rice.
How many bell peppers are needed?
The recipe requires one chopped bell pepper.
How many onions are needed?
The recipe requires one chopped medium onion.
Is this chili easy to prepare?
Yes, it is described as simple to prepare, though it involves some chopping and blending.
What is the heat setting for browning the sausage?
The chorizo should be cooked over medium heat.
Can I adjust the thickness of the chili?
Yes, by simmering it for 5-10 minutes at the end, you can reach your preferred consistency.
What tags describe this recipe?
Tags include chili, chorizo, black beans, spicy, comfort food, pork, smoky, hearty, homemade, and easy.
Are the chipotle chiles used whole?
No, the chipotle chiles in adobo should be chopped before being added.
What is the total number of ingredients?
There are 14 ingredients in this recipe.
When is this dish best served?
It is perfect for chilly evenings or gatherings with family and friends.