Chorizo Chili

Ingredients

• 6poblano peppers (or Anaheim peppers)
• 454 g (1 pound)uncooked ground Mexican chorizo sausage
• 2 × 425 g cans (2 × 15-ounce cans)crushed tomatoes, ideally fire-roasted
• 2 teaspoonschilli powder
• 710 ml (3 cups) cooked, or 2 × 425 g cans, drainedpinto beans
• 1 teaspoonsmoked paprika
• 150 g (1 cup)frozen sweetcorn, or fresh kernels from 2 cobs
• to tastekosher salt and freshly ground black pepper
• to tasteMonterey Jack cheese, shredded
• to tastesour cream
• to tasteavocado, diced
• to tastefresh tomato, diced
• to tastefresh coriander, chopped
• to tastejalapeño, thinly sliced
• to tastechipotle hot pepper sauce
• to tastelime wedges

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Arrange the peppers

   Line a baking sheet with baking parchment and place the whole poblano peppers on it in a single layer.

3. 3

   Roast the peppers

   Roast for 20–25 minutes, until the skins are dark and crinkled.

4. 4

   Steam and chop

   Take the peppers out of the oven and transfer them to a bowl. Cover and leave to steam for 15 minutes. Once cool enough to handle, remove the stems, skins and seeds, then roughly chop the peppers.

5. 5

   Brown the chorizo

   Meanwhile, heat a soup pot or Dutch oven over medium heat. Add the chorizo and break it up with a spoon; cook, stirring, until lightly browned. If the chorizo is very lean, add a little olive oil.

6. 6

   Add the base

   Stir in the pinto beans, tomatoes and their juice, chilli powder and smoked paprika. Bring the mixture to the boil, stirring.

7. 7

   Simmer and season

   Lower the heat and simmer for 15–20 minutes, stirring occasionally. Season to taste with salt and pepper; you may find no extra seasoning is needed.

8. 8

   Finish with vegetables

   Stir in the roasted peppers and sweetcorn. Cook, stirring, until heated through.

9. 9

   Add the toppings

   Serve with your choice of toppings.

What is chorizo chilli?

Chilli is a familiar Mexican-inspired one-pot dish built around chilli peppers, beans and a seasoned tomato base. This version gets its savoury character from Mexican chorizo and roasted poblanos, with pinto beans and sweetcorn adding substance.

The method separates the pepper roasting from the stovetop simmer. That gives the poblanos time to develop a dark, softened skin before they join the chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 16g protein, 22g carbs, 20g fat.

The beans, tomatoes and sweetcorn contribute most of the carbohydrates, while chorizo supplies much of the fat and some of the protein. The beans and chorizo both contribute protein. Serve a portion with extra fresh tomato or another non-starchy vegetable alongside for a more balanced plate.

Choose the chorizo carefully

Chorizo: uncooked ground Mexican chorizo is the main flavouring, so choose one whose seasoning you enjoy. Its fat also helps form the base of the pot as it browns.

Seasoning: the sausage brings its own salt and spice, while chilli powder and smoked paprika add further warmth. Taste before adding salt, as the recipe may not need any extra.

Roast the poblanos well

Roasting: arrange the whole peppers in one layer and cook until their skins are dark and crinkled. This softens them and gives them a roasted flavour.

Steaming: covering the hot peppers for 15 minutes helps loosen their skins. Let them cool enough to handle before removing the stems, skins and seeds.

Build the chilli in stages

Brown the sausage: break the chorizo into small pieces as it cooks over medium heat. If it is very lean, the method allows for a little olive oil.

Simmer the base: combine the beans, tomatoes and spices, then simmer for 15–20 minutes. Add the roasted peppers and sweetcorn afterwards and cook just until they are heated through.

Check the texture and seasoning

The finished chilli should be hot throughout, with tender roasted pepper pieces, whole beans and a thick tomato base. Stir occasionally during the simmer so the mixture cooks evenly.

Taste before serving and adjust the salt and pepper if needed. Keep the toppings separate so each person can add them to taste.

Serve it with toppings

A handful of shredded Monterey Jack, a spoonful of sour cream and diced avocado bring creamy contrast to the spiced chilli. Fresh tomato and coriander add a brighter finish.

For extra heat, put thinly sliced jalapeño and chipotle hot pepper sauce on the table. Lime wedges offer a sharp, fresh squeeze at the end.

Recipe notes & tips

• Choose a chorizo whose flavour you like, since it is the main seasoning in the pot.
• Roast the peppers until their skins are properly dark and crinkled.
• Cover the peppers for the full 15 minutes of steaming to help loosen their skins.
• Break the chorizo into small pieces as it browns for an even texture.
• Taste the chilli before adding salt, as the chorizo may already season it sufficiently.
• Add the toppings at the table so everyone can choose their own combination.

Variations

• Use Anaheim peppers: swap them for the poblanos if that is what you have.
• Use fresh sweetcorn: cut kernels from 2 cobs in place of the frozen corn.
• Add more heat: serve extra sliced jalapeño or chipotle sauce alongside.
• Change the cheese: use another shredded cheese in place of Monterey Jack.
• Make it creamier: add sour cream to each serving rather than stirring it into the pot.

Common mistakes to avoid

• Pale pepper skins: roast until dark and crinkled so the peppers soften properly.
• Skipping the steam: cover the hot peppers for 15 minutes to make peeling easier.
• Chorizo left in large clumps: break it up with a spoon as it cooks.
• Over-seasoning early: taste after simmering before adding salt, since the chorizo is seasoned.
• Overcooking the corn: add it with the roasted peppers near the end and heat through.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat in a saucepan over a low heat, stirring until hot throughout; store fresh toppings separately and add them just before serving.

Frequently asked questions