Chorizo chili with tomatillos and black beans

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

Chorizo chili with tomatillos and black beans

Gluten-Free, Soy-Free, Mediterranean

2 Servings, 620 Calories/Serving

15 Minutes

This quick-cooking, gluten-free stew delivers all the flavor of a long-cooked pot of hearty chili in a fraction of the time.

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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.
  • 1 organic red onion
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 cup cooked black beans
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket chili spice blend (chile powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatillos
  • 1 cup diced tomatoes
  • ½ cup organic Greek yogurt

Nutrition per serving

Calories 620, Total Fat 26g (33% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 790mg (34% DV), Total Carb. 62g (23% DV), Fiber 19g (68% DV), Total Sugars 29g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Milk

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.


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

Wash produce before use


Prep the ingredients

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups] for the chili; finely chop the remaining onion for garnish.
  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the black beans.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the chili and one for garnish.


Cook the chili

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the coarsely chopped onion, chili spice blend, and tomato paste, season with salt and pepper, and cook until fragrant, about 1 minute. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 1 to 2 minutes.
Add the beans, tomatillos, tomatoes, 1¾ cups [3½ cups] water, and half the cilantro and bring to a boil. Cook, stirring occasionally, until the chorizo is cooked through and the chili is thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the chili to individual bowls. Garnish with the yogurt, remaining cilantro, and as much finely chopped onion as you like and serve.
Kids Can!
  • Measure the onion.
  • Rinse the black beans.
  • Divide the cilantro into two portions.
  • Measure the water for the chili.
  • Garnish the chili.