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Chorizo and Black Bean Chili

Chorizo and Black Bean Chili

with Cheddar Cheese and Sour Cream
4.5(714)
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Calories
: 
1100 kcal
Protein
: 
49g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Sulphites
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 contain traces of: 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 contain traces of: 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*

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.
•Large Pot
•Measuring Spoons
•Parchment Paper
•Baking Sheet

Cooking Steps

PDF
Prep
1
  • Core, then cut pepper into 1/2-inch pieces.
Cook chorizo
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.
Cook aromatics
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.
Cook chili
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.
Prep garnishes
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!)
Finish and serve
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.
Meal right image

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