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Chorizo and Black Bean Chili with Cheddar Cheese and Sour Cream

Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, chorizo is stewed with black beans. It wouldn't be chili without the fixins', so we're topping it off with green onions, sour cream, cheddar cheese and spiced tortilla chips!

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Quick One Pot
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr chorizo sausage, uncased
  • 370 ml black beans
  • 56 gr red onion, chopped
  • 1 tbsp garlic puree
  • 370 ml crushed tomatoes
  • 160 gr sweet bell pepper
  • 1 tbsp enchilada spice blend
  • 0.5 cups cheddar cheese, shredded
  • 2 green onions
  • 3 tbsp sour cream
  • 2 tbsp tomato sauce base
  • 85 gr tortilla chips
  • 2 tbsp oil*
  • 0.5 tsp sugar*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 500 gr chorizo sausage, uncased
  • 740 ml black beans
  • 112 gr red onion, chopped
  • 2 tbsp garlic puree
  • 796 ml crushed tomatoes
  • 320 gr sweet bell pepper
  • 2 tbsp enchilada spice blend
  • 1 cup cheddar cheese, shredded
  • 4 green onions
  • 6 tbsp sour cream
  • 4 tbsp tomato sauce base
  • 170 gr tortilla chips
  • 4 tbsp oil*
  • 1 tsp sugar*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*

Instructions

  1. Before starting, preheat the oven to 425˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.
  2. Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  3. Add half the Enchilada Spice Blend, garlic puree, tomato sauce base and peppers to the pot with chorizo and onions. Cook, stirring often, until fragrant, 1-2 min.
  4. Add crushed tomatoes, black beans with their liquid and 1/2 tsp sugar (dbl for 4 ppl) to the pot. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min. Season with salt and pepper.
  5. Meanwhile, thinly slice green onions. Line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.) Gently crush tortilla chips in the bag until pieces are about 1-inch in size. Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)
  6. Season chili with salt and pepper, to taste. Divide chili between bowls. Sprinkle tortilla chips over top, then top with green onions and cheese. Finish with a dollop of sour cream.