This spicy chorizo and black bean chili recipe is a fiesta of flavor in a bowl! It's hearty, satisfying, and perfect for a chilly evening or a weekend get-together. I came up with this recipe after a particularly frustrating day at work—I needed something comforting and delicious, and this chili totally hit the spot. It's become a real crowd-pleaser, even amongst my pickiest eaters.

The combination of spicy chorizo, smoky paprika, and earthy black beans creates a complex flavor profile that's both bold and comforting. The beauty of chili is its versatility; you can easily adapt it to your own preferences by adding different vegetables or adjusting the spice level. I, personally, love a good kick, so I usually add a bit extra cayenne, but you do you!

Spicy Chorizo and Black Bean Chili

Name: Spicy-Chorizo-and-Black-Bean-Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Slow-Cooker
Ingredients: 1 tablespoon Olive oil; 1 large, chopped Onion; 2 cloves, minced Garlic; 1 pound, crumbled Spicy chorizo sausage; 2 tablespoons Chili powder; 1 teaspoon Cumin; 1/2 teaspoon Cayenne pepper; 1/2 teaspoon Smoked paprika; 1 (28-ounce) can Crushed tomatoes; 1 (15-ounce) can Tomato sauce; 4 cups Vegetable broth; 2 (15-ounce) cans, rinsed and drained Black beans; To taste Salt and pepper; For garnish Cilantro and sour cream

This spicy chorizo and black bean chili recipe is a flavorful and hearty dish perfect for a cozy night in. It's packed with delicious ingredients and easy to customize to your liking.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First things first: Grab your trusty Dutch oven (or large pot). Set it over medium-high heat. Then, add 1 tablespoon of olive oil. Once it’s hot, throw in 1 large chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes, until the onion softens and becomes translucent. You want to avoid burning the garlic, so keep a close eye on it!
Next up, the star of the show: chorizo. Add 1 pound of spicy chorizo sausage, crumbled (I like Spanish chorizo, but any kind will work!). Cook it for about 7-10 minutes, breaking it up with your spoon, until it's browned and nicely crispy. Mmm, delicious!
Now, let's build some flavor. Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of cayenne pepper (or more, if you're a spice fiend!), and 1/2 teaspoon of smoked paprika. Cook for about a minute, stirring constantly, so the spices toast slightly—this step really takes the flavor to the next level. It's seriously important!
Time for the liquid magic. Pour in 1 (28-ounce) can of crushed tomatoes, 1 (15-ounce) can of tomato sauce, and 4 cups of vegetable broth (or chicken broth, if that’s your jam). Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the richer the flavor becomes. Trust me on this one.
Once the chili has simmered, it’s time to add the beans! Stir in 2 (15-ounce) cans of black beans, rinsed and drained. Give everything a good stir, then let it simmer for another 10-15 minutes, just to let the flavors meld together beautifully. Taste it and adjust the seasoning as needed – more salt, pepper, a dash of lime juice… it's your chili, make it your own!
And there you have it! Your amazing Spicy Chorizo and Black Bean Chili is ready to be devoured. Ladle it into bowls, garnish with fresh cilantro and a dollop of sour cream (or Greek yogurt, if you’re watching the dairy), and get ready for a flavor explosion! Don’t forget some crusty bread for dipping – that's non-negotiable!

📝 Notes

For a thicker chili, simmer uncovered for the last 15 minutes.
Feel free to add other vegetables like bell peppers or corn.
If using dried beans, soak them overnight and simmer until tender before adding to the chili