The weather is starting to cool off in the early mornings and evenings…and the high temps mid-day are no longer sweltering. So, we decided it was time to make our first Chili of 2022! At the store, we saw some good looking Chorizo on sale, and we immediately found our inspiration! We love the rich flavour of this particular sausage, so we decided to build a non-spicy chili around it to let it infuse our stew unencumbered! We then added three different types of beans to build some texture and body before topping our chili with sliced avocado and homemade bread!
Time: 60 Minutes
Ingredients:
- Chorizo
- Onion
- Green Bell Pepper
- Corn
- Black Beans
- Pinto Beans
- Kidney Beans
- Crushed Tomatoes
- Cumin
- Smoked Paprika
Method:
- Dice your onions and peppers. Heat some olive oil in a large pan (if letting your chili sit in a slow cooker later) or soup pot (if simmering on the stovetop), and then add your peppers and onions. Sauté for 5-7 minutes until they begin to soften and release their aromas.
- As your peppers and onions cook, use a sharp knife to slice through your sausage casing, and then peel the casings off. Dice your chorizo to break it up a bit.
- When your peppers and onions are ready, add your chorizo to the pan/pot, and stir occasionally as it cooks. Add a little cumin and smoked paprika here as well.
- Open and strain your beans. When your meat is nearly fully cooked, add your beans and corn, and stir to combine. Cook for another few minutes.
- If using a slow cooker, transfer your ingredients over to it (set temp to low or medium), and add your crushed tomatoes. If using stovetop, add your tomatoes into your pot. Regardless of your method, stir to fully incorporate your tomatoes and other ingredients.
- Simmer for 30-40 minutes (or longer if using a crockpot) to allow the tomato to thicken and the flavours to deepen.
- Plate, devour, and enjoy!
