Spicy chorizo chili with poblano peppers

Spicy chorizo chili with poblano peppers

Gluten-Free, Soy-Free

2 Servings, 700 Calories/Serving

30 Minutes

Made with flavor-packed chorizo, this spicy stew delivers all the flavor of a long-cooked bowl of chili in a fraction of the time. Unsweetened chocolate may seem like an unlikely addition, but it adds a lovely richness that ties the dish together.


  • Fresh chorizo
  • 1 yellow onion
  • 1 poblano pepper
  • 1 cup black beans
  • Fresh Cilantro
  • Chili spice blend (paprika - garlic powder - chipotle powder - cumin - coriander - chili powder)
  • 1 tablespoon tomato paste
  • Unsweetened chocolate
  • ¾ cup diced tomatoes
  • ¼ cup Greek yogurt

Nutrition per serving



Cook the chorizo

In a sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the chorizo, breaking apart with a wooden spoon, until it just starts to brown, about 5 minutes. Remove the chorizo from the pan and place over a paper towel-lined plate to drain. Prep the other ingredients while the chorizo cooks.


Prep the onion, pepper, beans and cilantro

  • Peel and chop the onion.
  • Seed and dice the pepper.
  • Rinse the beans.
  • Chop the cilantro.


Simmer the sauce

After the onions and peppers have softened, add the spices and toast for 1 minute. Add the tomato paste and chocolate and stir until chocolate melts. Add the diced tomatoes and beans. Stir in the chorizo, 1 cup water, and half the chopped cilantro. Cover and simmer, until the flavors are blended, about 15 minutes.



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


Chef's Tip

Cooking the chorizo first allows some of the flavorful fat to render in the pot, which can then be used to season and cook the aromatics.

Calories: 700, Protein: 34 g, Fiber: 11 g, Total Fat: 45 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 5 g, Saturated Fat: 16 g, Cholesterol: 75 mg, Sodium: 1240 mg, Carbohydrates: 40 g, Added Sugar: 0 g.