Devilish Black Bean Chili

In my book, there is always room for more chili, and Devilish Black Bean Chili does not disappoint. Fresh chorizo sausage is sauteed and combined with aromatics like green bell peppers, onion, and garlic and seasoned with oregano, cumin, and chipotle chile for an extra kick. Invite some friends over and start the meal with some guacamole and chips and finish it with some Double Chocolate Brownies. You'll be pleased that you did.

Ingredients for Devilish Black Bean Chili:

main

1 pound fresh chorizo, casings removed

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 tablespoon tomato paste

8 ounce can tomato sauce

3 teaspoons chipotle chili powder

2 teaspoons dried oregano

2 cloves minced garlic

3 cans black beans, 2 cans drained and rinsed

2 cans filled with chicken broth, use the bean cans

serve with sour cream, cheddar cheese, and sliced scallions

Time-Saving Tip: Prepare the chili a day in advance. Gently reheat thinning with a little

water, if needed.

Let's see what we need.

We're ready to cook.

Saute the onion and pepper with three teaspoons of the oil for about 4 minutes. Add the garlic, and once fragrant combine the sausage with the vegetables. Season the mixture with salt and pepper and cook while you are breaking apart the sausage with the spoon until the meat is no longer pink. Toss in all of the dry seasonings and tomato paste. Once combined, add the beans, tomatoes, and sauce.

Fill two of the empty bean cans with chicken broth and pour it into the pot; stir.

Simmer chili for about 20 minutes until chili has thickened. Adjust seasonings. At this point, it is ready to serve, or once cooled, refrigerate it for later. The chili will thicken more as it cools. If you'd like, add a little chicken broth to loosen it up.

It's ready! Devilish Black Bean Chili is up there on my list of favorite chilis. It's full of flavor, has a devilish kick, and is comforting on a chilly day. I like to top it with sour cream, cheddar cheese, and sliced scallions for extra goodness. Double the recipe, and it becomes perfect for entertaining.

Enjoy!

Devilish Black Bean Chili:

main

• 1 pound fresh chorizo, casings removed

• 1 medium onion, chopped

• 1 green bell pepper, seeded and chopped

• 3 teaspoons chipotle chili powder

• 2 teaspoons dried oregano

• 2 cloves minced garlic

• 1 tablespoon tomato paste

• 8 ounce can tomato sauce

• 3 cans black beans, 2 cans drained and rinsed

• 2 cans filled with chicken broth, use the bean cans

• serve with sour cream, cheddar cheese, and sliced scallions

• Saute the onion and pepper with three teaspoons of the oil for about 4 minutes. Add the garlic, and once fragrant combine the sausage with the vegetables. Season the mixture with salt and pepper and cook while you are breaking apart the sausage with the spoon until the meat is no longer pink. Toss in all of the dry seasonings and tomato paste. Once combined, add the beans, tomatoes, and sauce.

• Simmer chili for about 20 minutes until chili has thickened. Adjust seasonings. At this point, it is ready to serve, or once cooled, refrigerate it for later. The chili will thicken more as it cools. If you'd like, add a little chicken broth to loosen it up.

• Time-Saving Tip: Prepare the chili a day in advance. Gently reheat thinning with a little water, if needed.