Black Bean and Chorizo Chili w Cilantro Cream Sauc

benelisa cotto


I won a local chili cook off with this recipe.I created it when i had leftover black bean soup.I added chorizo and roasted veggies and it became this chili.

pinch tips: Slow Cooker/Crock Pot Hints





30 Min


3 Hr


Stove Top


4 c
black beans,dry
3 lb
1 lb
ground pork
16 oz
canned diced tomatoes
4 oz
tomato sauce
1 large
red bell pepper
1 large
green bell pepper
1 large
spanish onion (yellow)
4 large
cloves garlic
1 large
jalapeno peppers
40 oz
veggie stock
1/2 c
chopped cilantro
1 c
sour cream
1 c
tortilla chip pieces
paprika, sweet mild
mexican oregano

Directions Step-By-Step

soak the beans over night,this will cut the cooking time,if not soak for an hour,rinse and drain.pour veggie stock in a large pot and add beans,turn heat on to medium.
in a pan on medium heat add chorizo and pork,allow fat to render,and brown meat,season with paprika, cumin,mexican oregano and salt and pepper.once browned add meat to beans and broth.
on the stove top set peppers on the open flame and rotate until they are scorched.set in a zip a saute pan that has chorizo oil,add diced onions and saute until golden,add chopped garlic and cook for a minute.set peel the skin off of peppers and dice.add onion,garlic and peppers to pot,along with tomato sauce and diced tomatoes.
set heat to medium low and cover,simmer,stirring every so often to avoid sticking to bottom.simmer until thickened and with cilantro cream:in a blender add 1 cup sour cream,half cup cilantro,salt to taste,and blend until smooth...sprinkle crispy tortillas over sauce:use tortilla chips or make your own by frying corn tortillas until crispy,then crumble into small pieces.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Puerto Rican