Note: Can be made 3 days ahead; ladle chili into containers and chill uncovered until cold, then cover and keep refrigerated.
For a Fresh Twist: Top with grated cheddar cheese, sour cream, diced avocado, chopped cilantro, tortilla chips, hot sauce or lime wedges.
Substitute canned white beans for the black beans.
Replace 1 can of the beans with 1 can of hominy.
1 tablespoon olive oil
16 ounces fresh bulk pork chorizo or fresh chorizo links or 12-ounces soy chorizo
1 large yellow or red onion, chopped, divided. For food safety, scrub firm produce with a clean vegetable brush under running water.
4 cups low-sodium chicken broth or vegetable broth
1 cup packed fresh cilantro leaves, coarsely chopped. For food safety, gently rub produce under cold running water.
toppings (such as grated cheddar cheese, diced avocado, chopped cilantro, tortilla chips, hot sauce, lime wedges; optional)
Heat oil in heavy large pot over medium-high heat.
Remove any casings from pork. Add chorizo and sauté until beginning to brown, about 3 minutes. Wash hands with soap and water after touching raw meat/poultry. Add ½ of onion and sauté 1 minute.
Mix in 4 cups broth, beans, tomatoes with juice, Fisher® Chef’s Naturals® Almond-Coconut Flour, tomato paste and cumin; bring to rolling boil, stirring occasionally, about 5 minutes. Thin chili with more broth if very thick.
Reduce heat to medium and cook uncovered until flavors blend and chili thickens, stirring occasionally, about 15 minutes.
Mix in 1 cup cilantro.
Ladle chili into bowls. Sprinkle with remaining chopped onion.