Take care when choosing your chorizo as it will be the primary flavor in this chili.
Cinco de Mayo, comfort food, easy
ground Mexican chorizo sausage
cooked pinto beans or 2 15-ounce cans
fresh corn kernels from 2 ears of corn or 1 cup frozen sweet corn
diced tomatoes with juice
Salt and freshly ground black pepper
shredded Monterey Jack cheese
diced fresh tomato
chopped fresh cilantro
Preheat oven to 400 degrees °F.
Line a cookie sheet with parchment paper. Arrange the whole poblano peppers in a single layer.
Roast peppers until skin is dark and crinkled, 15-20 minutes.
Remove from oven and let cool for 15 minutes. Remove the tops, skin and seeds. Coarsely chop.
In the meantime, heat a soup pot over medium heat. Add chorizo, using a spoon to break it up; cook and stir until lightly browned.
Stir in pinto beans, corn, tomatoes with juice, chili powder and paprika. Stir and bring to boil.
Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes. Season to taste with salt and pepper.
Serve crowned with your favorite toppings.
It's even better the next day!
Pinch and Swirl | Chorizo Chili | https://pinchandswirl.com/chorizo-chili/