Hot and Spicy Chorizo Chili

(3)
3 reviews.
  • 55 min prep time
  • 1 hr 55 min total time
  • 20 ingredients
  • 10 servings

Ingredients

1
can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
3
chipotle chiles in adobo sauce (from 7-oz can)
2
lb smoked chorizo sausage, sliced
3
large onions, chopped (3 cups)
3
tablespoons finely chopped garlic
2
tablespoons paprika
1
tablespoon ground cumin
1
tablespoon dried oregano leaves
2
teaspoons kosher (coarse) salt
1/2
to 1 teaspoon ground red pepper (cayenne)
1/2
teaspoon ground coriander
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
can (12 oz) lemon-lime carbonated beverage
1/2
cup dry red wine or additional chicken broth
1/2
cup water
3
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
oz unsweetened baking chocolate, chopped
1/4
cup fresh lime juice (1 medium lime)
1/4
cup chopped fresh cilantro
1
container (8 oz) sour cream

Directions

  1. 1 In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
  2. 2 Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
  3. 3 Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
  4. 4 Stir in lime juice and cilantro. Serve with sour cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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