This hearty chorizo chili is packed with smoky flavors and a nice kick. The zesty chorizo teams up with beans, tomatoes, and spices for a warm bowl of goodness!
Honestly, every scoop feels like a cozy hug. I love topping it with cheese and sour cream; it just makes it extra delicious! Who knew chili could be this fun? 😄
Key Ingredients & Substitutions
Chorizo: This dish shines with spicy chorizo, which brings a unique flavor. If you want it milder, try using chicken or turkey chorizo, or even a plant-based sausage for a vegetarian option.
Beans: Kidney beans are great for chili, but if you prefer a different texture, swap them for black beans or even chickpeas. They all add fiber and protein.
Pumpkin or Butternut Squash: Adding pumpkin gives a creamy texture and a slight sweetness. If you can’t find these, sweet potatoes or even carrots can work well instead.
Spices: The combination of chili powder, smoked paprika, and cumin creates that signature flavor. If you don’t have smoked paprika, regular paprika is fine, or you could add a pinch of cayenne for extra heat.
How Do I Get My Chorizo Browned Perfectly?
Getting your chorizo nicely browned is crucial for building flavor in your chili. Here’s how to do it right:
- Heat your pot over medium heat. If your chorizo is lean, use a tablespoon of olive oil to help it cook.
- Once it’s hot, add the crumbled chorizo. Break it up with a spoon while it cooks, letting it brown evenly.
- Cook for about 5-7 minutes, stirring occasionally, until it’s fully cooked and has a nice brown color.
This step adds depth, making your chili taste truly delicious!
Chorizo Chili Recipe
Ingredients You’ll Need:
- 1 lb (450g) chorizo sausage, casing removed and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (14 oz/400g) diced tomatoes
- 1 can (15 oz/425g) kidney beans or pinto beans, drained and rinsed
- 1 cup pumpkin or butternut squash, diced (optional, for a mild sweetness)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup beef or chicken broth (optional, for desired thickness)
- 1 tablespoon olive oil (if needed)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for topping)
- Diced avocado (for topping)
- Grated cheese (optional topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 30 minutes to cook, making a total of about 45 minutes from start to finish. Perfect for a cozy weeknight dinner or for meal prepping!
Step-by-Step Instructions:
1. Sauté the Chorizo:
In a large pot or deep skillet, heat the olive oil over medium heat if your chorizo is very lean. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. This is where the magic begins!
2. Add the Vegetables:
Add the chopped onion to the pot and sauté until it’s translucent, which should take about 3-4 minutes. Then stir in the minced garlic and diced bell pepper (if you’re using it), cooking for another 1-2 minutes until everything smells delightful.
3. Season It Up:
Next, sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and pepper. Mix everything well so that the spices coat the meat and veggies evenly. This is the flavor base for your chili!
4. Combine the Ingredients:
Pour in the diced tomatoes with their juices, the drained beans, and the diced pumpkin or squash if you’re including it. Stir everything together until well mixed. It’s starting to look like chili!
5. Simmer and Cook:
If you prefer a thinner chili, add the broth. Otherwise, the liquid from the tomatoes will be enough. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20-30 minutes, stirring occasionally until the pumpkin is tender and the flavors meld together beautifully.
6. Taste and Adjust:
Give your chili a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or chili powder for an extra kick!
7. Serve and Enjoy:
When you’re ready to serve, ladle the chili into bowls and top with a dollop of sour cream or Greek yogurt, fresh diced avocado, chopped cilantro, and if you like, some grated cheese. Enjoy the smoky, zesty, and comforting Chorizo Chili!
Bon appétit! 🍽️
Can I Use Leaner Meat Instead of Chorizo?
Absolutely! While chorizo adds unique flavor, you can substitute it with lean ground beef or turkey. Just make sure to season it well to make up for the missing spices and fat.
Can I Make This Chili Vegetarian?
Yes! You can substitute the chorizo with a plant-based sausage or even lentils for protein. Add more beans and vegetables to keep it hearty and flavorful.
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage, typically about 2-3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it again!
What Can I Serve with Chorizo Chili?
This chili pairs wonderfully with cornbread, rice, or a simple green salad. For a fun twist, you can also serve it with tortilla chips for dipping!
