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


  • 1soak 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.
  • 2in 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.
  • 3on 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.
  • 4set 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