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chorizo chili served in a blue ceramic bowl
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Chorizo Chili

Take care when choosing your chorizo as it will be the primary flavor in this chili. 
Course Main Course
Cuisine Mexican
Keyword Cinco de Mayo, comfort food, easy, gluten free
Prep Time 20 minutes
Cook Time 45 minutes
resting time 15 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 326kcal
Author Marissa Stevens

Ingredients

  • 6 poblano peppers or Anaheim peppers
  • 1 pound ground Mexican chorizo sausage uncooked (recipe note #1)
  • 2 15-ounce cans crushed tomatoes ideally fire roasted
  • 2 teaspoons chili powder
  • 3 cups cooked pinto beans or 2 15-ounce cans, drained
  • 1 teaspoon smoked paprika
  • 1 cup frozen sweet corn or fresh corn kernels from 2 ears of corn
  • kosher salt and freshly ground black pepper to taste

Toppings

  • shredded Monterey Jack cheese
  • sour cream
  • diced avocado
  • diced fresh tomato
  • chopped fresh cilantro
  • thinly sliced jalapeño
  • chipotle hot pepper sauce
  • lime wedges

Instructions

  • Preheat oven to 400 degrees °F.
  • Line a baking sheet with parchment paper. Arrange the whole poblano peppers in a single layer.
  • Roast peppers until skin is dark and crinkled, 20-25 minutes.
  • Remove from oven; transfer to bowl and cover. Let steam 15 minutes. When cool enough to handle, remove stems, skin and seeds. Coarsely chop. (recipe note #2)
  • In the meantime, heat a soup pot or dutch oven over medium heat. Add chorizo, using a spoon to break it up; cook and stir until lightly browned (add a little olive oil if your chorizo is very lean).
  • Stir in pinto beans, 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. (I typically don't need to add more seasoning.)
  • Stir in roasted peppers and corn; cook and stir until heated through.
  • Serve piled high with your favorite toppings.

Video

Notes

  1. If you can't find bulk Mexican chorizo sausage, look for raw chorizo sausages and remove the casing.
  2. The easiest way to chop the skinned and seeded roasted peppers is to pile them in a stack then chop into bite size pieces. (see video for a visual tutorial)
  3. Note that nutrition facts do not include toppings.

Nutrition

Calories: 326kcal | Carbohydrates: 22g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 784mg | Potassium: 465mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 96mg | Calcium: 54mg | Iron: 2mg