Chorizo Bean Chili
We add chorizo to a variation of our two-bean chili for a non-vegetarian, but deliciously warming, main course. We utilize a few veggies in fridge, some canned beans, and tomatoes for a quick, winter meal. Originally served as part of: Chorizo Makes Everything Better.
- Hamburger Chili (April 27, 2004)
- Bacon and Bean Chili (July 3, 2003)
- Two Bean Vegetarian Chili (July 22, 2002)
Ingredients
- 1 link smoked turkey and chicken chorizo, fully cooked, about 3 oz., frozen sausage (chef Bruce Aidells)
- 1 teaspoon canola oil
- ⅓ cup yellow onion (chopped)
- ½ cup red bell pepper (chopped)
- 1 teaspoon powder cumin
- 1 teaspoon ancho chile powder
- 1 clove garlic (minced with salt)
- ½ cup canned, diced, no salt added tomatoes (Muir Glen Organic)
- ¼ cup water
- 15 ounces canned black beans
- 15 ounces canned pinto beans
- 1½ tablespoons grapefruit juice (freshly squeezed)
- cheddar cheese (grated)
- scallion (cleaned and sliced)
- cilantro (cleaned)
Instructions
We start by heating a medium pot over medium heat. We defrost the chorizo for just a couple of minutes on the defrost setting of the microwave. We add the oil to the pot and then, with kitchen scissors, we slice the chorizo directly into the pot. We wash our hands and cook, stirring occasionally, for about 3 minutes.
When the chorizo is getting crispy, we add the onion. We cook for just a couple of minutes and then add the red peppers. We stir and cook for 5 minutes while the vegetables soften.
Next, we add the cumin and ancho chile powders, and the garlic, and stir. We open the cans of beans, strain them, then rinse them. We add the tomatoes, beans, and water to the pot and scrape up the brown bits on the bottom of the pot with the wooden spoon. We bring the chili to a boil, lower the heat, partially cover it, and cook for about 10 minutes to meld the flavors.
We stir and taste for seasoning - it is delicious but needs a little pick-up from citrus. We do not have any limes, so we add some grapefruit juice. We serve the chili garnished with scallions, cheese, and cilantro.
Ingredients
- 1 link fully cooked turkey and chicken chorizo (Bruce Aidells) (about 3 oz, frozen)
- 1 tsp canola oil
- ⅓ cup yellow onion (chopped)
- ½ cup red bell pepper (chopped)
- 1 tsp ground cumin
- 1 tsp ancho chile powder
- 1 clove garlic (minced with salt)
- ½ cup canned diced tomatoes (Muir Glen Organic) (no salt added)
- ¼ cup water
- 15 oz canned black beans (drained and rinsed)
- 15 oz canned pinto beans (drained and rinsed)
- 1½ tbsp grapefruit juice (or lime, freshly squeezed)
- cheddar (grated)
- scallion (sliced)
- cilantro
Instructions
Heat a medium pot over medium heat. Thaw the chorizo a couple of minutes in the microwave. Add the oil to the pot, snip the chorizo straight in with kitchen scissors, and cook about 3 minutes, stirring now and then.
When it’s crisp, add the onion for a couple of minutes, then the pepper for 5 minutes, until soft.
Stir in the cumin, chile powder and garlic. Add the tomatoes, beans and water and scrape up the browned bits. Bring to a boil, lower the heat, partly cover, and cook about 10 minutes.
Taste and brighten it with the citrus juice. Serve topped with scallions, cheese and cilantro.