Chorizo Chili
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. —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
