Chorizo Chili

Name: Chorizo Chili
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 2 quarts.
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 jar (16 ounces) chunky salsa; 1 can (15 ounces) whole kernel corn, drained; 1 package (12 ounces) fully cooked Spanish chorizo links, chopped; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 cup reduced-sodium chicken broth; 2 tablespoons ground cumin; 1 to 2 teaspoons hot pepper sauce; 1 medium ripe avocado, peeled and cubed; 6 tablespoons sour cream; 1/4 cup fresh cilantro leaves

I modified a bean soup recipe and came up with this wonderful chili. I make it mild, as that's how my family likes it, then I just add Tabasco sauce to spice up my bowl. Feel free to make it vegetarian by using soy chorizo and vegetable broth. —Jenne Delkus, Des Peres, Missouri

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (16 ounces) chunky salsa
1 can (15 ounces) whole kernel corn, drained
1 package (12 ounces) fully cooked Spanish chorizo links, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup reduced-sodium chicken broth
2 tablespoons ground cumin
1 to 2 teaspoons hot pepper sauce
1 medium ripe avocado, peeled and cubed
6 tablespoons sour cream
1/4 cup fresh cilantro leaves

Directions

Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.