Chorizo adds a smoky depth of flavor to chili that is absolutely delicious. This one pot Chorizo and Bean Chili will definitely become one of your favorite comfort food recipes.
Plus, it’s super easy to make and feeds a crowd. Have you ever set up a chili bar? It's the same concept as a taco bar. Simply set out assorted toppings and let your guests serve themselves. I also like to set out additions like corn bread and baked potatoes. Yes, chili and melty cheese are delicous toppings on a baked potato. 😉
If you’ve never cooked with chorizo, you are in for a uniquely flavorful experience. It is commonly used in breakfast burritos, but I’m here to tell you that chorizo can be paired with so much more than eggs. The spices used to make chorizo make it a perfect complement to chili.
FREQUENTLY ASKED QUESTIONS:
What the heck is chorizo?
Chorizo is pork sausage seasoned with vinegar and chili peppers. For this recipe, you want to use Mexican chorizo. You’ll usually find it in casings, and it resembles Italian sausage links. The Spanish version of chorizo more closely resembles salami or pepperoni. For more information on chorizo, check out Epicurious’s article What is Chorizo? 10 Things You need to Know about the Spicy Sausage.
Can I freeze Chorizo and Bean Chili?
Absolutely, if you actually have leftovers. 😂 I like to freeze portions in individual servings for easy thawing to take to work for lunch. To serve, simply thaw in the fridge overnight, then reheat in a small saucepan on the stovetop for about 5-6 minutes, or until heated through. You can also reheat in the microwave for about 2 minutes using a microwave safe dish.
HOW TO PREPARE CHORIZO AND BEAN CHILI:
Begin by finely chopping the red onion and mincing the garlic. Set aside.
Add two tablespoons extra virgin olive oil to a Dutch oven heated over medium heat. Remove the chorizo from the casing, and add to the Dutch oven. Use a spatula to break the sausage into small bits as it cooks. Cook for about 8 minutes until meat is browned all over. (It doesn’t have to be completely cooked through as it will finish cooking while it simmers in the chili.) Remove the cooked sausage to a bowl or plate and set aside. Make sure to leave at least a tablespoon of fat in the Dutch oven to cook the onions and garlic.
Add the chopped onion to the Dutch oven, and cook about 5 minutes until beginning to soften. Add the minced garlic, and cook 2 more minutes. Spoon in 2 tablespoons tomato paste and cook, stirring constantly about 2 minutes. (This boosts the flavor of the tomato paste and creates more complex flavor in the chili.) Deglaze the pan with ¼ cup dry red wine.
Add the chili powder, cumin, and cacao powder, and stir to combine. Pour in the diced tomatoes and beef broth, and stir all ingredients. Finally, add the drained and rinsed beans and the chorizo, stirring well to combine all ingredients.
Turn the pot to simmer, and continue to cook covered for about 1 hour. Stir a few times during simmer to help break some of the beans a little. Breaking up some of the beans a little helps to thicken the chili.
Serve warm with your favorite toppings.
SERVING SUGGESTIONS:
- Serve warm cornbread on the side.
- Top with Cotija or Manchego cheese, cilantro or parsley, and sour cream if you like.
- You can also top with some tortilla strips if you’d like a bit of crunch.
- Want a little extra heat? Set out some sliced (fresh or pickled) jalapeños or some fresh pico de gallo.
- Try topping a baked potato, hot dog, or French fries with Chorizo and Bean Chili.
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RECIPE NOTES:
- Chorizo and Bean Chili is adapted from Bon Appetit’s White Bean and Chorizo Chili.
- A Lodge cast iron Dutch oven is the perfect vessel for preparing this chili.
- Other tools that are helpful in creating this recipe: metal colander, cutting board, spatula, and can opener.
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One Pot Chorizo and Bean Chili
Chorizo adds a delicious, smoky depth of flavor to chili. One Pot Chorizo and Bean Chili will definitely become one of your favorite comfort food recipes.
Ingredients
- 2 pounds fresh chorizo sausage
- 2 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon cacao powder
- 1 teaspoon pink Himalayan salt
- 1 28-ounce can diced tomatoes
- 1 cup beef broth
- 3 15-ounce cans cannellini beans (drained and rinsed)
- 2 15-ounce cans red kidney beans (drained and rinsed)
Instructions
- Begin by finely chopping the red onion and mincing the garlic. Set aside.
- Add two tablespoons extra virgin olive oil to a Dutch oven heated over medium heat. Remove the chorizo from the casing, and add to the Dutch oven. Use a spatula to break the sausage into small bits as it cooks. Cook for about 8 minutes until meat is browned all over. (It doesn’t have to be completely cooked through as it will finish cooking while it simmers in the chili.) Remove the cooked sausage and set aside. Make sure to leave at least a tablespoon of fat in the Dutch oven to cook the onions and garlic.
- Add the chopped onion to the Dutch oven, and cook about 5 minutes until beginning to soften. Add the minced garlic, and cook 2 more minutes. Spoon in 2 tablespoons tomato paste and cook, stirring constantly about 2 minutes. (This boosts the flavor of the tomato paste and creates more complex flavors.) Deglaze the pan with ¼ cup dry red wine.
- Add the chili powder, cumin, and cacao powder, and stir to combine. Pour in the diced tomatoes and beef broth, and stir all ingredients. Finally, add the drained and rinsed beans and the chorizo, stirring well to combine all ingredients.
- Turn the pot to simmer, and continue to cook covered for about 1 hour. Stir a few times during simmer to help break some of the beans a little. Breaking up some of the beans a little helps to thicken the chili.
- Serve warm with your favorite toppings.
Notes
- Serve warm cornbread on the side.
- Top with Cotija or Manchego cheese, cilantro or parsley, and sour cream if you like.
- You can also top with some tortilla strips if you’d like a bit of crunch.
- Want a little extra heat? Set out some sliced (fresh or pickled) jalapeños or some fresh pico de gallo.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 1266Total Fat 65gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 38gCholesterol 133mgSodium 2486mgCarbohydrates 99gFiber 26gSugar 6gProtein 72g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy Wharton
Haven't tried this yet but the cocoa powder sounds interesting
Inspired Fresh Life
It's not pronounced in the flavor profile, but rather just adds an additional depth of flavor.