Chorizo and Black Bean Chili

Chorizo and Black Bean Chili
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 24 Mins.
  • 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
  • 3 cans black beans, rinsed, drained (15oz each)
  • 1 can diced tomatoes in juice (14.5oz can)
  • 3/4 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1/4 cup tomato paste
  • 1 1/2 teaspoon ground cumin
  • 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)


  1. Heat oil in heavy large pot over medium-high heat.
  2. 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.
  3. 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.
  4. Reduce heat to medium and cook uncovered until flavors blend and chili thickens, stirring occasionally, about 15 minutes.
  5. Mix in 1 cup cilantro.
  6. Ladle chili into bowls. Sprinkle with remaining chopped onion.

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