Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.

Gallery

Recipe Summary

cook:
3 hrs 15 mins
total:
3 hrs 35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.

    Advertisement
  • Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.

  • Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Nutrition Facts

515 calories; protein 25.3g; carbohydrates 53.9g; fat 23.7g; cholesterol 71.7mg; sodium 1860.2mg. Full Nutrition
Advertisement