Description
This spicy chorizo-and-pinto bean chili is bold, smoky, and full of comforting flavors. Perfect for cozy nights or crowd-pleasing dinners, it’s loaded with chorizo, creamy beans, and a rich tomato base.
Ingredients
Scale
- 1 pound chorizo (uncooked)
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 jalapeño, sliced (optional)
- 1 tablespoon olive oil
- Sour cream, chopped red onions, and cilantro for garnish
Instructions
- Place a large Dutch oven or heavy pot over medium heat.
- Add olive oil, then sauté onions for 3–4 minutes until translucent. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Add chorizo, breaking it up and cooking until browned and slightly crispy.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add tomatoes, beans, and broth. Mix well.
- Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
- Taste and adjust seasoning. Add jalapeño if desired.
- Ladle into bowls and garnish with sour cream, cilantro, and red onions.
Notes
- Use fire-roasted tomatoes for extra smoky flavor.
- Chili thickens as it sits, perfect for leftovers.
- Add a splash of lime juice before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 55mg
Keywords: chili, chorizo chili, spicy bean chili, pinto bean chili, easy chili recipe