Name: Smoky Chorizo Chili
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound fresh chorizo, removed from casings; Kosher salt and freshly ground black pepper; 1 medium red onion, chopped, plus more for topping; 1 small orange bell pepper, chopped; 1 small red bell pepper, chopped; 3 cloves garlic, chopped; 1 jalapeno, seeded if desired, chopped; 1 tablespoon ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Two 14.5-ounce cans fire roasted diced tomatoes; 2 cups low-sodium beef broth; Two 15.5-ounce cans black beans, rinsed and drained; 1/2 small butternut squash, peeled and diced (about 2 cups); Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Directions

Watch how to make this recipe.

Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
Serve the chili with bowls of the toppings on the side for passing at the table.

Smoky Chorizo Chili

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