Spicy Chorizo Pumpkin And Black Bean Chili Recipes

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SPICY BLACK BEAN & CHORIZO CHILI



Spicy Black Bean & Chorizo Chili image

This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.

Provided by Feej3940

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 lb chorizo sausage
1 medium onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
2 -3 chipotle chiles in adobo, chopped
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 (10 ounce) can rotel, undrained
2 (15 ounce) cans black beans (1 drained, 1 undrained)
2 cups chicken broth
1/2 cup frozen corn

Steps:

  • In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
  • Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
  • Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
  • Increase heat to medium-high and bring to a boil.
  • Reduce to simmer and cook 10 minutes.
  • Puree in blender or food processor in batches until you have blended it all.
  • Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
  • Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

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

Steps:

  • 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.

SPICY PUMPKIN CHILI



Spicy Pumpkin Chili image

The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.

Provided by Daisy K

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

1 pound ground beef
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
½ large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Steps:

  • Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
  • While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
  • Cook on Low until the chili is hot, 1 to 2 hours.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g

BLACK BEAN 'N' PUMPKIN CHILI



Black Bean 'n' Pumpkin Chili image

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. -Deborah Vliet, Holland, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 658mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

MEXICAN CHORIZO BLACK BEAN CHILI



Mexican Chorizo Black Bean Chili image

A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.

Provided by Jenn Seda

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 (4 ounce) links Mexican chorizo sausage, sliced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes with oregano and basil
1 (14 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
1 medium bell pepper, chopped
1 pinch chipotle chile powder, or to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  • Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  • Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g

SARASOTA'S BLACK BEAN CHORIZO CHILI



Sarasota's Black Bean Chorizo Chili image

My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.

Provided by SarasotaCook

Categories     Beans

Time 1h15m

Yield 6-8 Bowls, 8 serving(s)

Number Of Ingredients 22

4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
1 (15 ounce) can cannellini beans (drained and not rinsed)
1.5 (22 ounce) cans diced tomatoes, undrained
1 (15 ounce) can crushed tomatoes
1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
1 (15 ounce) can chicken broth
1 large sweet onion, chopped (if you like less onion, use a medium onion)
1 red bell pepper, diced
1 green pepper, diced
2 celery ribs, diced (include the leaves, also chopped fine)
1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
3 tablespoons garlic, minced
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 tablespoons fresh cilantro
1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
1 teaspoon olive oil
salt
pepper

Steps:

  • Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
  • Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
  • Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
  • Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

BLACK BEAN, CHORIZO & SWEET POTATO CHILI



Black Bean, Chorizo & Sweet Potato Chili image

Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
1 large onion, chopped
2 poblano peppers, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons tomato paste
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/4 cup lime juice
Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

Steps:

  • In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.

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From recipeschoice.com


CHORIZO AND BLACK BEAN RECIPES - COOKEATSHARE
Spicy Black Beans with Chorizo and Chipotle Cream Bon Appétit, June 2009 ... Get the latest recipes, features, and Epicurious blog posts automatically added to your ... Black Bean Chorizo Chili Recipe. Black Bean Chorizo Chili recipe from GroupRecipes.com. Portuguese love their sausage. This is best made with portuguese sausage bu. black ...
From cookeatshare.com


SPICY CHORIZO AND BEAN CHILI - HOT ROD'S RECIPES
2018-04-08 Press saute on your Instant Pot. Add chorizo and cook for 3 to 4 minutes, stirring to break up meat. Remove cooked Chorizo from Instant Pot to a bowl. Heat oil in pot. Add onion, cook and stir three minutes or until softened. Add salt, tomato paste, minced garlic, chili powders, cumin and coriander to the Instant Pot.
From hotrodsrecipes.com


SPICY CHICKEN THIGHS WITH CHORIZO BLACK BEANS - FARMGIRL GOURMET
2011-10-25 1 Preheat the broiler. Cover a baking sheet with aluminum foil and spray with cooking spray. Set aside. 2 In a medium bowl mix together the salt, cumin, garlic powder, chili powder and pinch of red pepper flakes. Add the chicken thighs and toss to coat well. Place on the prepared baking sheet with the skin side up.
From farmgirlgourmet.com


CHORIZO BLACK BEANS - SPICY SOUTHERN KITCHEN
2017-04-25 Add chorizo to bacon grease in the pan. Cook until partially browned, breaking apart with a wooden spoon. Add onion and bell pepper, and cook stirring frequently until onion is soft. Stir in garlic and cook for 1 minute. Add remaining ingredients, except cilantro, and cook for about 5 minutes. Crumble reserved bacon and sprinkle on top along ...
From spicysouthernkitchen.com


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