Chorizo and Black Bean Chili
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Chorizo and Black Bean Chili

Chorizo and Black Bean Chili

with Cheddar Cheese and Sour Cream

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!

Tags:
Quick
One Pot
Allergens:
Sulphites
Milk

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

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

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 contain 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 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*

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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

Instructions

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.
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