This recipe is part of a partnership with Bush’s Beans.
Here in Texas, Chili season is a year-round thing. For me is more of a winter thing, I like mine with beans, yes, I know it is not the Texan way, but I love my beans and this Chipotle Black Bean Chili with Chorizo is a keeper, try it and you will see.
There are millions of Chili recipes, that’s why BUSH’S Beans and TheDailyMeal.com have put together The Ultimate Chili Tips with all the advice and delicious recipes for you and your family. I got some great takeaways from it, thanks to Chef Jeffrey Saad.
This chili recipe includes chorizo, chipotles ( which gives a delicious smoky flavor to the soup) and pumpkin puree. Pumpkin and beans go always hand in hand in Chile, being both abundant during the summer season. This chili is made with pantry staples, fast and easy. Perfect in my books.
Although it doesn’t snow here in Houston, we usually have a couple of days of intense cold and a rich, hot and tasty chili is a pleasure. I hope you try this version.
You may also like the recipe: Chilean Winter Bean Soup
Chipotle Black Bean Chili with Chorizo
Prep time: 10 minutes
Cook time: 15 minutes
- 1 yellow onion chopped into small cubes
- 2 chorizos, chopped and with the case removed
- 1 chipotle chopped and 1 tablespoon of sauce
- 4 cans (15 oz.) of BUSH’S Chili Black Beans
- 1 can (15 oz.) of pumpkin puree
- Oil and salt
- Queso Fresco or Cotija, optional for serving
- cilantro, optional for serving
- In a large, heavy-bottom pot. Heat over medium heat 1 tablespoon of vegetable oil.
- Add the onion and cook for 5 minutes stirring occasionally.
- Add the chopped chorizo. Cook for 10 minutes stirring occasionally. Add the chipotle, cook for 1 minute.
- Add the cans of beans and the pumpkin puree.
- Stir well and continue cooking over medium heat until hot.
- Taste and adjust the seasoning. Serve with shredded or crumbled cheese and cilantro.