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: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, 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 facts
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 Aug 2026- Flavour: The chorizo adds a satisfying smoky depth, though some reviewers found the overall spice level mild and added extra seasoning to boost flavour.
- Ease of prep: This comes together quickly and is simple enough for a weeknight; some reviewers noted that simmering a little longer helps develop the flavour.
- Suggestions: Add cumin, chili powder, chipotle, or smoked paprika for more heat and complexity; some reviewers also stirred in onion, corn, celery, or carrot for extra body. Rinsing the black beans before adding them can help reduce saltiness, and some reviewers preferred serving the tortilla chips whole on the side for dipping rather than baking them separately.
- Leftovers: Several reviewers noted the recipe yielded more than two servings, with enough left over for lunch the next day.
