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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- 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.
- Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with chorizo.
- Cook, stirring often, until fragrant, 1-2 min.
- 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.
- 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!)
- 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.
