Spicy Chorizo Chili

2 Apr

spicy chorizo chili

Ingredients (serves 4):

  • 1 package chorizo, such as Frieda’s Soyrizo
  • 4 Cups diced tomatoes
  • 3 Cups soaked red kidney beans
  • 10 baby portabella mushrooms, diced
  • 4 stalks of celery, diced
  • 4 cloves of garlic, diced
  • 3 bell peppers, diced
  • 2 Tablespoons cooking oil (grape seed used)
  • 1-3 chipotle peppers, diced (depends on personal heat tolerance)
  • Salt & pepper to taste

Directions:

  1. In a large sauce pan, heat your cooking oil on medium-high heat.  Add your diced peppers, garlic, mushrooms and saute for 5 minutes.  diced veggiesAdd the diced mushrooms and diced chipotle peppers and saute for another 5-7 minutes, until tender.  Stir in your chorizo until fully incorporated.chorizo chili mix
  2. Toss in your diced tomatoes & red kidney beans. Lower the heat to medium-low and simmer for at least 30 minutes (the longer you let sit, the more flavors develop!).  Optional: Serve with sliced ripe mango for a sweet bite and top with sour cream. chili
  3. Enjoy eating whole!

spicy chorizo chiliSpicy chorizo chili

2 Responses to “Spicy Chorizo Chili”

  1. Frieda's Produce (@FriedasProduce) April 3, 2013 at 11:19 am #

    Now we want to make THAT for the office. Thanks, Rachael!

Trackbacks/Pingbacks

  1. Sweet Potato Chorizo Lasagna | Eating Whole - December 2, 2013

    […] 1 prepared batch of my Chorizo Chili […]

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