Best Black Bean And Soyrizo Chili Recipes

BLACK BEAN AND SOYRIZO CHILI

Black Bean and Soyrizo Chili image

Mark loves this chili, it is wonderful :) http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=428085 It is the above recipe made vegetarian.

Provided by Shannon Holmes

Categories Black Beans

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 20

Ingredients

1 (7 ounce) can chipotle chiles in adobo
cooking spray
2 1/2 cups chopped onions, divided
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped red bell peppers
5 cloves garlic, minced
3/4-1 cup frieda soy chorizo, removed from casing (soy based spanish sausage, by the tofu in the produce section)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, drained
3 (14 ounce) cans whole canned tomatoes, undrained and chopped
1 (8 1/2 ounce) can no-salt-added corn, drained or 1 (8 1/2 ounce) can frozen corn
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup nonfat sour cream
baked corn tortilla chips (optional)

Steps:

Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat.
Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
Bring to a boil.
Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls.
Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
Serve with tortilla chips.

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

Ingredients

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).

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

Ingredients

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

BLACK BEAN AND CHORIZO CHILI

Black Bean and Chorizo Chili image

Make and share this Black Bean and Chorizo Chili recipe from Food.com.

Provided by dicentra

Categories Stew

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

1 (7 ounce) can chipotle chiles in adobo
cooking spray
2 1/2 cups chopped onions, divided
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped red bell peppers
5 garlic cloves, minced
3 links spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, drained
3 (14 ounce) cans whole canned tomatoes, undrained and chopped
1 (8 1/2 ounce) can no-salt-added corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup nonfat sour cream
baked corn tortilla chips (optional)

Steps:

Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 3.6, Cholesterol 14.6, Sodium 486.7, Carbohydrate 35.7, Fiber 10.2, Sugar 7.1, Protein 13.8

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.