Chorizo chili with black beans and poblano pepper

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chorizo chili with black beans and poblano pepper

Chorizo chili with black beans and poblano pepper

Gluten-Free Friendly, Soy-Free

2 Servings, 580 Calories/Serving

30 Minutes

Spicy chorizo, dark green poblano peppers and a touch of unsweetened chocolate put a twist on this otherwise traditional chili, which comes to life with a spice blend of paprika, chipotle, cumin and coriander.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 8 ounces fresh chorizo
  • 1 yellow onion
  • 1 poblano pepper
  • Small bunch cilantro
  • 1 cup canned black beans
  • 1 ¼ tablespoon spice mix (paprika - garlic powder - cayenne - chipotle - cumin - coriander - chili powder)
  • 1 tablespoon tomato paste
  • ½ ounce unsweetened chocolate
  • ¾ cup canned diced tomatoes
  • ¼ cup sour cream

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook chorizo

Heat pot on medium-high with 1 tablespoon oil. Once hot, toss in chorizo and cook, breaking apart with a wooden spoon, until brown, about 5 minutes.
While that browns:
*Roughly chop onions.
*Deseed and dice poblano chile.
*Drain beans.
*Roughly chop cilantro.


Cook aromatics

Once chorizo has cooked through, remove from heat and drain — reserving 1 tablespoon oil in the pan — on a plate lined with paper towels. Toss onion and pepper in the pot with a dash of salt, cover and cook on medium-low heat until onion is soft and translucent, about 8 to 10 minutes.


Simmer sauce

After onions and peppers have softened, add spices and toast for 1 minute. Add tomato paste and chocolate and stir until chocolate melts. Add diced tomatoes and beans. Add chorizo and half of chopped cilantro — reserving other half for garnish — and stir to combine. Stir in 1 cup water and simmer, covered, until all the flavors have blended, about 12 minutes.


Plate and garnish

Spoon chili into bowls, top with sour cream and garnish with remaining cilantro.