Take care when choosing your chorizo as it will be the primary flavor in this chili.
Cinco de Mayo, comfort food, easy, gluten free
or Anaheim peppers
ground Mexican chorizo sausage
uncooked (recipe note #1)
ideally fire roasted
cooked pinto beans
or 2 15-ounce cans, drained
frozen sweet corn
or fresh corn kernels from 2 ears of corn
kosher salt and freshly ground black pepper
shredded Monterey Jack cheese
diced fresh tomato
chopped fresh cilantro
thinly sliced jalapeño
chipotle hot pepper sauce
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.
If you can't find bulk Mexican chorizo sausage, look for raw chorizo sausages and remove the casing.
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)
Note that nutrition facts do not include toppings.
Pinch and Swirl | Chorizo Chili | https://pinchandswirl.com/chorizo-chili/