Chorizo chili with black beans and poblano pepper

Chorizo chili with black beans and poblano pepper

Gluten-Free, 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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.