This hearty chili combines smoky Mexican chorizo with protein-packed black beans for a flavorful and satisfying meal. Perfect for cozy nights, it’s easy to make and sure to warm you up from the inside out.
Prep Time20 min
Cook Time3 hr 15 min
Total Time3 hr 35 min
Difficulty
Hard
Kitchen Tips
Brown the chorizo well before adding other ingredients to release its full flavor.
Rinse the black beans thoroughly to reduce any canned bean taste and improve texture.
Let the chili simmer gently to allow the flavors to meld together fully.
Ingredients
0/10
What Makes This Recipe Special
This dish combines the rich, spicy flavors of Mexican chorizo with hearty black beans, creating a comforting and satisfying meal. It's packed with protein and fiber, making it both nutritious and delicious. The bold spices bring warmth and depth, perfect for cozy dinners or gatherings with friends.
Directions
Gently heat some oil in a large pot over medium-high heat. Toss in the chopped onion and garlic and cook them until they’re soft and translucent, which usually takes about 5 minutes. While that’s happening, brown the chorizo in a separate skillet over medium-high heat, stirring occasionally so it cooks evenly—this should take around 5 minutes. Once the chorizo is nicely browned, add it to the pot with the onions. Next, throw in the black beans, diced tomatoes, corn, tomato paste, bell pepper, and chili powder. Give everything a good stir and let it come to a gentle simmer. When it’s all combined, transfer the mixture to your slow cooker. Cook it on low for about 6 hours or on high for 3 hours, until the flavors meld together and the chili is nice and thick.
325
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Perfect Pairings
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro to add brightness. Warm corn tortillas or crusty bread make great accompaniments. For extra heat, offer sliced jalapeños or hot sauce on the side.
Leftover Care Tips
Allow the chili to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days. You can also freeze portions for up to three months; just thaw overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
Can I use a different type of sausage instead of Mexican chorizo?
Yes, you can substitute with spicy Italian sausage or another chorizo variety, but the flavor will be slightly different.
Do I need to soak or rinse the black beans before using canned ones?
Just drain and rinse the canned black beans to reduce excess sodium and improve texture.
Can I skip the slow cooker step and cook everything on the stove?
Yes, simmer the chili on low heat for about 45 minutes to allow flavors to blend and the chili to thicken.
How spicy is this chili with just a pinch of chipotle chile powder?
It adds a mild smoky heat, but you can adjust the amount to make it spicier or milder.
Can I make this recipe vegetarian?
Yes, simply omit the chorizo and add extra beans or vegetables for protein.
What can I serve this chili with?
It goes well with rice, cornbread, tortilla chips, or topped with cheese and sour cream.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, use about 2 cups of fresh diced tomatoes, but you may need to cook a bit longer for the flavors to develop.
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