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Chorizo and Black Bean Chili

Chorizo and Black Bean Chili

with Cheddar Cheese and Sour Cream

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Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, chorizo is stewed with black beans. It wouldn't be chili without the fixins', so we're topping it off with green onions, sour cream, cheddar cheese and spiced tortilla chips!

Tags:One PotQuick

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


370 mL

Black Beans

56 g

Red Onion, chopped

1 tbsp

Garlic Puree

370 mL

Crushed Tomatoes

160 g

Sweet Bell Pepper

1 tbsp

Enchilada Spice Blend


½ cup

Cheddar Cheese, shredded


2 unit

Green Onion

3 tbsp

Sour Cream


2 tbsp

Tomato Sauce Base

85 g

Tortilla Chips

Not included in your delivery

2 tbsp


½ tsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories990 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber16 g
Protein41 g
Cholesterol104 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.


Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Add half the Enchilada Spice Blend, garlic puree, tomato sauce base and peppers to the pot with chorizo and onions. Cook, stirring often, until fragrant, 1-2 min.


Add crushed tomatoes, black beans with their liquid and 1/2 tsp sugar (dbl for 4 ppl) to the pot. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min. Season with salt and pepper.


Meanwhile, thinly slice green onions. Line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.) Gently crush tortilla chips in the bag until pieces are about 1-inch in size. Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)


Season chili with salt and pepper, to taste. Divide chili between bowls. Sprinkle tortilla chips over top, then top with green onions and cheese. Finish with a dollop of sour cream.