Mexican Chorizo Black Bean Chili
Description
The spice level of this slow cooker chili is increased just by adding a few sliced Mexican chorizo sausages.
Ingredients
•
1 tablespoon extra-virgin olive oil
•
1 medium onion, chopped
•
2 cloves garlic, minced
•
3 (4 ounce) links Mexican chorizo sausage, sliced
•
1 (15 ounce) can black beans, drained
•
1 (14 1/2 ounce) can diced tomatoes with oregano and basil
•
1 (14 ounce) can whole kernel corn, drained
•
1 (6 ounce) can tomato paste
•
1 medium bell pepper, chopped
•
1 pinch chipotle chile powder, or to taste
Directions
1
Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
2
Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
3
Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.