Chorizo chili with tomatillos and black beans
Gluten-Free, Soy-Free, Family-Friendly
30 – 45 Minutes
This quick-cooking, gluten-free stew delivers all the flavor of a long-cooked bowl of chili in a fraction of the time.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 red onion
- 1 cup cooked black beans
- 3 or 4 sprigs fresh cilantro
- Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
- 1 tablespoon tomato paste
- 1 cup crushed tomatillos
- ¾ cup diced tomatoes
- ¼ cup Greek yogurt
Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from only that country. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until the yogurt thickens. The longer the yogurt is drained, the thicker it becomes.
Make It Ahead
The chili can be prepared up to 1 day ahead (Steps 1 through 3, minus chopping the garnishing onion and cilantro). Let cool, then cover and refrigerate overnight. About 20 minutes before serving, gently rewarm the chili and prep the garnishes. Top with the Greek yogurt, onion, and cilantro and serve.
Calories: 570, Protein: 31g (62% DV), Fiber: 14g (56% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 9g (45% DV), Cholesterol: 75mg (25% DV), Sodium: 1190mg (50% DV), Carbohydrates: 40g (13% DV), Total Sugars: 13g, Added Sugar: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.