THE RECIPE JOURNAL · Main Course
Spicy Mexican Chorizo Black Bean Chili
This hearty chili combines smoky chorizo with tender black beans and a kick of spice for a comforting meal that’s perfect any time of year. It’s easy to make and packed with bold, satisfying flavors everyone will love.
FROM THE KITCHEN • Spicy Mexican Chorizo Black Bean Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Kickin' Chicken
Something delicious to watch next.
01
Step 1
Start by heating a bit of oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, cooking them until they’re soft and translucent, which should take about 5 minutes. While that’s happening, brown the chorizo in a separate skillet over medium-high heat, stirring occasionally so it cooks evenly and gets a nice color all around—this usually takes about 5 minutes. Once the chorizo is nicely browned, add it to the pot with the onions and garlic. Next, stir in the black beans, diced tomatoes, corn, tomato paste, bell pepper, and chili powder. Give everything a good mix and let it come to a gentle simmer. Finally, transfer the whole mixture to your slow cooker and let it cook on low for about 6 hours or on high for around 3 hours, so all the flavors have time to meld together beautifully.
Why you’ll love it
This chili packs a bold and smoky flavor with a spicy kick that warms you from the inside out. The combination of chorizo and black beans creates a hearty and satisfying meal that’s perfect for any day. It’s simple to make but feels special enough for family dinners or casual gatherings.
How to serve
Serve this chili topped with fresh cilantro, diced onions, and a squeeze of lime for brightness. It pairs wonderfully with warm cornbread, tortilla chips, or a dollop of sour cream to balance the heat.
Storage & leftovers
Allow the chili to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
