Spicy Chorizo and Pinto Bean Chili

A hearty chili with the rich flavors of chorizo and creamy pinto beans, simmered with spicy peppers for a flavorful kick. Topped with a dollop of sour cream.

Prep Time

15 minutes

Total Time

60 minutes

Calories

580 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.13/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

1lbChorizo sausage(Mexican chorizo, casing removed)

£4.50

1lbPinto beans(dried)

£1.50

1largeOnion(chopped)

£0.60

1largeBell pepper(chopped (any color))

£0.80

1Jalapeño pepper(finely chopped (adjust to taste, remove seeds for less heat))

£0.40

4clovesGarlic(minced)

£0.20

28ozDiced tomatoes(canned, undrained)

£1.20

2tablespoonsTomato paste

£0.30

2tablespoonsChili powder

£0.25

2teaspoonsCumin

£0.15

1teaspoonOregano(dried)

£0.10

6cupsChicken or vegetable broth

£1.00

to tasteSalt

to tasteBlack pepper

as neededSour cream(for topping)

£0.75

as neededCilantro(for garnish, optional)

£1.00

Total Cost

£12.75

£2.13 per serving

Instructions

1.
Rinse and sort the dried pinto beans. If you have time, soak the beans in water for at least 4 hours or overnight. This will reduce cooking time. If not, proceed to the next step.
2.
In a large pot or Dutch oven, cook the chorizo over medium heat, breaking it apart with a spoon, until browned. Drain off any excess grease.
3.
Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
4.
Stir in the minced garlic and jalapeño pepper and cook for another minute until fragrant.
5.
Add the diced tomatoes, tomato paste, chili powder, cumin, and oregano to the pot. Stir well to combine.
6.
Add the rinsed pinto beans and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 - 2 hours, or until the beans are tender. Stir occasionally, adding more broth if needed to maintain the desired consistency.
7.
Season with salt and black pepper to taste.
8.
Serve hot, topped with a dollop of sour cream and chopped cilantro (optional).

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My Notes

Nutrition Information

Nutrition per serving (400g)

580 kcal / 2427 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a thicker chili, mash some of the beans against the side of the pot before serving.

Adjust the amount of jalapeño pepper to your preferred level of spiciness.

The chili tastes even better the next day after the flavors have had time to meld.

You can use canned pinto beans instead of dried. If using canned, reduce the cooking time significantly (about 30 minutes). Add them after the chorizo and vegetables are cooked.

For extra flavor, add a bay leaf while simmering the chili and remove it before serving.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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