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.

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Ingredients

  • 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

Instructions

1

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.

2

Prep the onion, pepper, beans and cilantro

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

3

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.

4

Serve

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

5

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.

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

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