Best 6 Sarasotas Black Bean Chorizo Chili Recipes

BLACK BEAN, CHORIZO & SWEET POTATO CHILI

Steps:

• In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

MEXICAN CHORIZO BLACK BEAN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
• Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
• Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

SARASOTA'S BLACK BEAN CHORIZO CHILI

Steps:

• Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
• Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
• Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
• Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

SARASOTA'S CHORIZO AND BLACK BEAN STUFFED CUBANELLE PEPPERS

Steps:

• Sausage -- Remove the sausage from the casing by cutting in the middle and then just squeeze out the sausage. Simply saute in a small skillet on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
• Vegetables -- In the same pan with a little of the drippings from the chorizo (just a teaspoon is all you need), saute the garlic, onion, jalapeno, and celery until tender, then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a medium size bowl.
• Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
• Soak the 2 bread slices in milk for just 10 seconds and then squeeze out the liquid. Just pull apart and break up the fresh bread to add to your filling. Mix everything together.
• Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
• Bake -- I prefer to grill (they take about 20 minutes on a medium heat), or bake on a cookie sheet lined with parchment paper, foil, or just sprayed with non-stick spray at 375 degrees until the peppers get soft (about 30 minutes).
• Serve -- As I said, serve as a main dish with some rice and a tossed salad or as a side to some grilled chicken and fresh fruit. They are just great! ENJOY.

SPICY BLACK BEAN & CHORIZO CHILI

Steps:

• In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
• Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
• Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
• Increase heat to medium-high and bring to a boil.
• Reduce to simmer and cook 10 minutes.
• Puree in blender or food processor in batches until you have blended it all.
• Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
• Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.