Taste of Home
Chorizo Chili
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 8 servings (2 quarts).
I modified a bean soup recipe and came up with this wonderful chili. I make it mild, since 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
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2 cans (15 ounces each) black beans, rinsed and drained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 jar (16 ounces) chunky salsa
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1 can (15 ounces) whole kernel corn, drained
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1 package (12 ounces) fully cooked Spanish chorizo links, chopped
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 cup reduced-sodium chicken broth
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2 tablespoons ground cumin
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1 to 2 teaspoons hot pepper sauce
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1 medium ripe avocado, peeled and cubed
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6 tablespoons sour cream
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1/4 cup fresh cilantro leaves
Directions
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1.
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.
Nutrition Facts
1 cup: 366 calories, 17g fat (6g saturated fat), 30mg cholesterol, 1262mg sodium, 37g carbohydrate (8g sugars, 10g fiber), 18g protein.
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