Ingredients
Units Scale
- 1 pound ground chorizo*
- 1 whole white onion chopped
- 1 whole red bell pepper chopped
- 4 medium cloves of garlic chopped
- 1 whole canned chipotle chili chopped
- 1/2-1 teaspoon chipotle chili sauce*
- 1 1/2 teaspoons cumin
- 2 Tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 Tablespoon plus 1 teaspoon coconut sugar*
- 1 1/2 Tablespoons sea salt*
- 1/2 teaspoon ground black pepper
- 1 whole bay leaf
- 2 14.5 ounce cans diced tomatoes
- 2 cups chicken stock
- 4 cans no sodium black beans drained and rinsed
- Cheddar cheese
- Pickled/fermented jalapeños
- Sour cream
- Sliced avocado
Instructions
- First, cut your onion in half and cut each half into three pieces. Toss into your food processor. Cut around the stem of your bell pepper and the bottom. Cut into four even pieces and toss into food processor with your onion. Next, peel garlic, cut each clove in half, and toss into food processor. Pulse until the vegetables are chopped.
- Measure out cumin, chili powder, smoked paprika, oregano, coconut sugar, sea salt, pepper, and bay leaf into a small bowl. Set aside.
- Place a medium sized stock pot over medium heat. Add a couple (2) teaspoons of avocado oil to the pot. Once heated, add chorizo and break it up with a spoon into bite sized pieces. Cook until browned. Remove browned chorizo from the pot, place in a bowl, and set aside.
- To the same medium sized stock pot, add chopped vegetables from food processor. Stir to coat vegetables with oil (if there is too much oil in the pot from the chorizo, remove some carefully before adding veggies). Sauté until vegetables are softened, stirring every couple of minutes.
- Next, add the pre measured spices to the pot and stir. Allow the spices to cook with the vegetables for about two minutes. Stir to avoid spices from sticking and burning on the bottom of the pan.
- Add diced tomatoes, chicken stock, black beans, chipotle chili, and chipotle sauce. Stir until combined. Bring to a simmer, lower the heat, and partially cover with a lid for 30-45 minutes until the sauce thickens. Stir a few times while chili is simmering.
- Finally, remove bay leaf and serve with toppings of choice.
Notes
- I use organic chorizo which can be found at most health food grocery stores. However, if your store does not carry a cleaner version of pork, try using ground chicken thighs and using the brand Siete’s chorizo seasoning packet. Siete’s chorizo seasoning isn’t very spicy so you may need to add a little more chipotle sauce or pepper. I have seen this item in every health food store I shop at.
- I am going to leave the spice level up to you. Some chorizo and chipotle peppers are spicier than others. Start with less, taste it, and then add more if you think it needs it.
- I used coconut sugar but regular sugar or honey works as well.
- Again, the salt level in your chorizo, beans, chicken stock, or tomatoes, will affect the amount of salt needed. Start with less and add more if needed.
- Prep Time: 20 min.
- Cook Time: 30 min.