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Black Bean & Chorizo Chili

Black Bean and Chorizo Chili

A healthy version of chili with some spicy Aurelia's Chorizo that warms you up on those cold winter days! Just in time for the Super Bowl!

Cook Time: 45 mins | Serves: 12 | Difficulty: Easy


  • 3 links Aurelia's Spanish chorizo sausage, diced (8oz)
  • 2 1/2 cups chopped onion, divided
  • 1 1/2 cups chopped green bell pepper
  • 1 1/2 cups chopped red bell pepper
  • 5 garlic cloves, minced
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground cinnamon
  • 3 (15-ounce) cans black beans, drained
  • 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
  • 1 cup frozen corn
  • 1 1/2 ounces semisweet chocolate, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnishes: sour cream, avocado slices, chopped onion, cilantro


Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

Heat a large Dutch oven over medium heat. Add chorizo and sauté rendering fat. Add chiles, 1 3/4 cups onion, bell peppers, garlic; cook 5 minutes or until vegetables are tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Nutritional Info:

Calories 311 Caloriesfromfat 24 % Fat 8.4 g Satfat 3.2 g Monofat 3.4 g Polyfat 1 g Protein 16.5 g Carbohydrate 43.9 g Fiber 12.9 g Cholesterol 13 mg Iron 4.1 mg Sodium 888 mg Calcium 95 mg

Source: Adapted from Cooking Light Magazine