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.


★★★★★ 1 vote

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

How to Make Black Bean and Chorizo Chili w Cilantro Cream Sauc


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Black Bean and Chorizo Chili w Cilantro Cream Sauc

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

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