Black bean chorizo chill recipe with organic diced tomatoes topped with mexican cheese in a white bowl.

Black Bean and Chorizo Chili

Fill up on a robust chili that’s richly seasoned with chorizo, smoky chipotle chilies and fire roasted tomatoes.

Ingredient List

  • 1 lb (500 g) chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
  • 1 large onion, chopped
  • 1 large yellow or green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 can (796 mL/28 oz) Muir Glen™ Organic Diced or Fire Roasted Diced Tomatoes, undrained
  • 1 cup (250 mL) water
  • 1 can (540 mL/19 oz) black beans, drained, rinsed
  • 1 tbsp (15 mL) chopped chipotle chilies in adobo sauce
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • Crumbled white Mexican cheese (such as queso fresco), if desired


  1. In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
  2. Stir in tomatoes, water, beans, chilies, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.