Chorizo Chili



This goes together rather quickly, as most of the ingredients are canned.I like to serve this topped with sour cream, and flour tortillas on the side. If you like it extra hot, you can add a few dashes of sriracha sauce.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 1 lb
    chorizo (mexican sausage, mild or medium), loose
  • 1
    chopped onion
  • 1
    chopped green bell pepper
  • 1
    chopped red pepper
  • 1 c
    frozen corn (frozen roasted corn, if you can find it)
  • 2 Tbsp
    chili powder
  • 1 Tbsp
  • 3 clove
    garlic, minced
  • 1 can(s)
    black beans, drained
  • 1 can(s)
    red chili beans, drained
  • 1 can(s)
    refried beans
  • 2 can(s)
    diced tomatoes
  • 1 can(s)
    tomato soup
  • 1 Tbsp
  • 1 can(s)
    beef broth (can substitute for 1 cup water and bouillon cube)

How to Make Chorizo Chili


  1. Dice the peppers and onion and mince the garlic, and add this to the chorizo and corn,and brown all in the bottom of a 6 quart pan. When cooked, add your spices, and beans. Stir all together, add tomatoes and tomato soup. Add the sugar and the beef broth, and simmer on medium for 20 minutes. Add salt and pepper to taste. If you like it hotter, you can add a few dashes of sriracha sauce or 1/4 tsp of cayenne pepper.

Printable Recipe Card

About Chorizo Chili

Course/Dish: Bean Soups Chili
Regional Style: Mexican

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