Pinto Bean Chili With Mexican Sausage Recipe

Name: Pinto Bean Chili With Mexican Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb fresh chorizo sausage; 2 large white onions, chopped; 3 garlic cloves, minced; 3 tablespoons dried ancho chile powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 3 (28 ounce) cans whole tomatoes, undrained; 2 (6 ounce) cans tomato paste; 3 medium yellow bell peppers or 3 medium red bell peppers, chopped; 1 bay leaf; 4 (15 ounce) cans pinto beans, rinsed and drained; salt, to taste; red pepper flakes, to taste; 1/4 cup chopped fresh cilantro; For Serving; shredded sharp cheddar cheese; grated queso fresco; diced tomato; minced scallion; minced red onion; sour cream; chopped fresh cilantro; lime wedge

Servings: persons

2 tablespoons olive oil
1 lb fresh chorizo sausage
2 large white onions, chopped
3 garlic cloves, minced
3 tablespoons dried ancho chile powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 (28 ounce) cans whole tomatoes, undrained
2 (6 ounce) cans tomato paste
3 medium yellow bell peppers or 3 medium red bell peppers, chopped
1 bay leaf
4 (15 ounce) cans pinto beans, rinsed and drained
salt, to taste
red pepper flakes, to taste
1/4 cup chopped fresh cilantro
For Serving
shredded sharp cheddar cheese
grated queso fresco
diced tomato
minced scallion
minced red onion
sour cream
chopped fresh cilantro
lime wedge

1
In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
2
To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
3
Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
4
Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
5
Add in sausage slices.
6
Cover and cook on LOW for 9-12 hours, stirring occasionally.
7
During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
8
If the chili is too thin, leave the lid off and cook a bit longer.
9
Serve with the toppings of your choice.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb fresh chorizo sausage, 2 large white onions, chopped, 3 garlic cloves, minced, and more.

Yes, Pinto Bean Chili With Mexican Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto Bean Chili With Mexican Sausage

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