Chorizo & Black Bean Chili
With sour cream & cilantro
Take care of tonight’s “what’s for dinner” question. Just toss chorizo, black beans, and tomato sauce into a pot, let it do its thing, and finish it off with a spoonful of sour cream, a sprinkle of cilantro, and some freshly chopped onions.
Preparation #
- Prep & brown chorizo - Halve onion and finely chop. Finely chop 2 teaspoons garlic. In a medium pot, heat 1 tablespoon oil over medium-high. Add chorizo and cook, breaking up into smaller pieces, until browned in spots and no longer pink, 4–5 minutes (chorizo won't be cooked through).
- Cook aromatics - To pot with chorizo, add chopped garlic and half of the chopped onions; reserve rest for step 4. Reduce heat to medium and cook, stirring occasionally, until onions are softened, 4–6 minutes. Add chorizo chili spice and cook, stirring, until fragrant, about 1 minute.
- Simmer chili - To same pot, add beans and their liquid, tomato sauce, 1½ cups water, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil over high. Reduce heat to medium-low and partially cover with a lid or foil. Simmer, stirring occasionally, until thickened to a rich stew-like consistency, about 30 minutes. Season to taste with salt and pepper.
- Prep toppings & serve - While chili simmers, finely chop cilantro leaves and stems. In a small bowl, cover reserved chopped onions with water; soak for 10 minutes, then drain. Serve chorizo and black bean chili in bowls garnished with sour cream, onions, and cilantro. Enjoy!
This recipie is sourced from Dinnerly meal prep service.
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