Back to Chili con Chorizo

Print Options


Card Sizes


Chili con Chorizo Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 cup calculated without rice and cilantro: 355 calories, 18g fat (6g saturated fat), 50mg cholesterol, 1294mg sodium, 27g carbohydrate (5g sugars, 8g fiber), 21g protein.

Reviews for Chili con Chorizo

Average Rating
Loading Image