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Soups & Stews
Black Bean and Chorizo Chili

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Preparation Time
20 Minutes

Start to Finish Time
45 Minutes

8 servings (1 cup each)

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Make It Chili Tonight

  • 1 lb chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
  • 1 large onion, chopped
  • 1 large yellow or green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 cans (14.5 oz each) Muir Glen organic fire roasted or regular diced tomatoes, undrained
  • 1 cup water
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Crumbled white Mexican cheese (such as queso fresco), if desired
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    1. In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
    2. Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.
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