Chorizo in chili? Yes please! I am a big fan of chorizo. I love the spiciness of it, but even more importantly, I love the flavor of it. Chorizo adds such big flavor to any dish it is in. I may just have to double the recipe next time and freeze some for later. This chili is too good to only have once during soup season.
Chorizo Black Bean Chili
Ingredients:
- 2 pounds chorizo
- 31 ounces canned black beans, drained and rinsed
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 32 ounces low sodium beef broth
- 6 ounces tomato paste
- 3 tablespoons unsweetened cocoa powder
Directions:
Stove Top Directions
- Brown the chorizo in a stock pot, over high heat, breaking it up as it cooks. Do not drain and add in the onions, belle pepper and garlic. Cook stirring for 1 minute.
- Pour in the beef broth and stir in the black beans, tomato paste and cocoa powder. Bring to a boil, reduce the heat to low and cover. Simmer, stirring occasionally for at least 1 hour.
Crock Pot Directions
- Brown the chorizo in a large skillet, over high heat, breaking it up as it cooks. Transfer the chorizo to a crock pot.
- Add in the remaining ingredients and stir well. Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours.
Enjoy!!!
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Nutrition Facts |
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Servings: 8 |
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Amount Per Serving |
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Calories: 409 |
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Total Fat |
21.5g |
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Saturated Fat |
7.4g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Cholesterol |
72mg |
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Sodium |
1168.5mg |
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Total Carbohydrates |
26.5g |
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Dietary Fiber |
8.5g |
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Sugars |
7.3g |
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Protein |
21.7g |
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Calcium |
17.2% |
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Iron |
17.9% |
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Potassium |
327.6mg |
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Vitamin A |
3.1% |
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Vitamin C |
48.6% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Rants From My Crazy Kitchen.
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