Chorizo and Black Bean Chili
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Chorizo and Black Bean Chili

Chorizo and Black Bean Chili

with Cheddar Cheese and Sour Cream

In this quick and hearty dish, flavourful chorizo is stewed with filling black beans. It wouldn't be chili without all the fixings, so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!

Tags:
Quick
Allergens:
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Black Beans

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sweet Bell Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

85 g

Tortilla Chips

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1060 kcal
Fat63 g
Saturated Fat20 g
Carbohydrate83 g
Sugar19 g
Dietary Fiber15 g
Protein45 g
Cholesterol115 mg
Sodium2380 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium450 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper

Instructions

Prep
1

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.

Cook chorizo
2

Heat a large pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain excess fat. Season with salt and pepper.

Cook aromatics
3

Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with chorizo. Cook, stirring often, until fragrant, 1-2 min.

Cook chili
4

Add crushed tomatoes, black beans with canning liquid and 1/2 tsp (1 tsp) sugar to the pot. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min. Season with salt and pepper.

Prep garnishes
5

Meanwhile, line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.) Gently crush tortilla chips in the bag until pieces are about 1-inch in size. Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)

Finish and serve
6

Season chili with salt and pepper, to taste. Divide chili between bowls. Sprinkle tortilla chips over top, then top with cheese.Finish with a dollop of sour cream.