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A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 (4 ounce) links Mexican chorizo sausage, sliced
- 1 (15 ounce) can black beans, drained
- 1 (14.5 ounce) can diced tomatoes with oregano and basil
- 1 (14 ounce) can whole kernel corn, drained
- 1 (6 ounce) can tomato paste
- 1 medium bell pepper, chopped
- 1 pinch chipotle chile powder, or to taste
Directions
Step 1
Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
Step 2
Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
Step 3
Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 515 | |
| % Daily Value * | |
| Total Fat24g | 30% |
| Saturated Fat1g | 4% |
| Cholesterol72mg | 24% |
| Sodium1860mg | 81% |
| Total Carbohydrate54g | 20% |
| Dietary Fiber13g | 46% |
| Total Sugars13g | |
| Protein25g | |
| Vitamin C47mg | 235% |
| Calcium103mg | 8% |
| Iron7mg | 36% |
| Potassium1117mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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