It’s so, so, so, so cold right now that all I really want to do is snuggle up by the fire in my pj’s. But a girl’s gotta eat, so I’m on the hunt for recipes that warm my bones. This chili does just that.
You might remember my trip to Pittsburgh, and the visit to Parma sausage, where I scored some chorizo. I’ve been trying to decide what to do with it, and this recipe was perfect. With it’s kick of spice it’ll heat you up in a hearbeat! So yummy….
Chorizo and Black Bean Chili
Adapted from Cooking Light. Serves 6.
1 (7 oz) can chipotle chiles in adobo sauce
1 cup chopped onion
3/4 cup chopped green pepper
3/4 cup chopped red pepper
2 garlic cloves, minced
6 oz chorizo sausage, diced
2 tsp chili powder
1 Tbsp cumin
1 tsp dried oregano
2 Tbsp fresh squeezed lime juice
1/4 tsp ground cinnamon
2 (15 oz) cans black beans, drained
2 (14 oz) cans diced tomatoes, undrained
1/2 cup whole kernel corn
1/2 tsp salt
1/2 tsp pepper
Remove 1 chile from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chile, onion, bell peppers, garlic, and chorizo; saute 5 minutes or until 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 salt and pepper.
Sorry I don’t have a photo of the chili for you. On this particular night I wasn’t in blogger mode, just starving, tired Beth mode. Next time I’ll try to remember to snap a pic and post it here, because there will definitely be a next time very soon!