Chorizo and Black Bean Chili
with Cheddar Cheese and Sour CreamCalories
:
1100 kcalProtein
:
49g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
Allergens:
- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Sulphites
- Egg
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 fixin's, so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Chorizo Sausage, uncased
1 unit(s)
Black Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Sesame, Soy, Wheat, Milk, Crustaceans, Fish, Sulphites, Egg)
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Calories1100 kcal
Fat62 g
Saturated Fat20 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber21 g
Protein49 g
Cholesterol115 mg
Sodium2120 mg
Trans Fat0.4 g
Potassium1750 mg
Calcium500 mg
Iron8 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.
Utensils
•Large Pot
•Measuring Spoons
•Parchment Paper
•Baking Sheet
Cooking Steps
1
- Core, then cut pepper into 1/2-inch pieces.
2
- Heat a large pot over medium heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then chorizo.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain excess fat. Season with salt and pepper.
3
- Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with chorizo.
- Cook, stirring often, until fragrant, 1-2 min.
4
- Add crushed tomatoes, black beans with canning liquid and 1/2 tsp (1 tsp) sugar 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.
5
- Meanwhile, 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!)
6
- Season chili with salt and pepper, to taste.
- Divide chili between bowls.
- Sprinkle tortilla chips over top, then top with cheese.
- Finish with a dollop of sour cream.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chorizo adds a delicious smoky taste, though some found it could use more seasoning or spice for a bolder flavor.
- Ease of prep: Quick and easy to prepare, perfect for a weeknight meal or hot summer day when you don't want to heat up the kitchen.
- Suggestions: Consider adding onions, garlic, and extra vegetables like corn or carrots for more depth and nutrition.
- Leftovers: Many found the portions generous, with some getting 3 servings or extra bowls from the recipe.
- Texture: Some felt it was a bit watery; adding masa or simmering longer could help thicken the chili.
- Chips: Try serving the tortilla chips on the side instead of baking them; some found this step unnecessary.
