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Chili con Chorizo

 Chili con Chorizo
We love to eat chili, whether it's vegetarian or with some kind of meat. This recipe was created because I a friend of mine gave me some chorizo to try and I decided to try it in my chili recipe. Most supermarkets carry chorizo, but if it's not available, I found that kielbasa is is a good substitution. —Debbie Limas, North Andover, Massachusetts
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound uncooked chorizo
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons dry red wine or beef broth
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice and minced fresh cilantro, optional


  • Crumble chorizo into a large saucepan; add the peppers, onion and
  • garlic. Cook over medium heat for 6-8 minutes or until sausage is
  • fully cooked; drain.
  • Stir in the beans, tomato sauce, wine, chili powder, coriander,
  • cumin, salt and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 15 minutes or until heated through. Serve over rice
  • and garnish with cilantro if desired. Yield: 4 servings.

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Chili con Chorizo (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.