Sarasota'S Black Bean Chorizo Chili Recipe

Name: Sarasota'S Black Bean Chorizo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi); 3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed); 1 (15 ounce) can cannellini beans (drained and not rinsed); 1.5 (22 ounce) cans diced tomatoes, undrained; 1 (15 ounce) can crushed tomatoes; 1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary); 1 (15 ounce) can chicken broth; 1 large sweet onion, chopped (if you like less onion, use a medium onion); 1 red bell pepper, diced; 1 green pepper, diced; 2 celery ribs, diced (include the leaves, also chopped fine); 1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo); 1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional); 3 tablespoons garlic, minced; 1 1/2 tablespoons chili powder; 2 tablespoons ground cumin; 1 1/2 teaspoons dried oregano; 1 1/2 tablespoons fresh cilantro; 1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish); 1 teaspoon olive oil; salt; pepper

Servings: persons

4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
1 (15 ounce) can cannellini beans (drained and not rinsed)
1.5 (22 ounce) cans diced tomatoes, undrained
1 (15 ounce) can crushed tomatoes
1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
1 (15 ounce) can chicken broth
1 large sweet onion, chopped (if you like less onion, use a medium onion)
1 red bell pepper, diced
1 green pepper, diced
2 celery ribs, diced (include the leaves, also chopped fine)
1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
3 tablespoons garlic, minced
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 tablespoons fresh cilantro
1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
1 teaspoon olive oil
salt
pepper

1
Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
2
Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
3
Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
4
Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi), 3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed), 1 (15 ounce) can cannellini beans (drained and not rinsed), 1.5 (22 ounce) cans diced tomatoes, undrained, and more.

Yes, Sarasota'S Black Bean Chorizo Chili 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.

That's it — enjoy your meal!

Sarasota'S Black Bean Chorizo Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions