Chipotle and Chorizo Chili recipe

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Ingredients

1 pound chorizo, casings removed, crumbled
1 large onion, chopped
2 tablespoons chopped chipotle peppers in adobo sauce
2 cloves garlic, minced
2 teaspoons smoked paprika
1 (19 ounce) can no-salt-added kidney beans, rinsed
1 (19 ounce) can no-salt-added black beans, rinsed
1 (28 ounce) can no-salt-added diced tomatoes, undrained
½ cup fat-free sour cream
1 cup CRACKER BARREL Shredded Old Cheddar Cheese

Nutrition Info

456.3 calories
carbohydrate: 28.2 g
cholesterol: 56.9 mg
fat: 26.4 g
fiber: 9.8 g
protein: 26.7 g
saturatedFat: 11.3 g
servingSize: -
sodium: 862.9 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Brown sausage in Dutch oven or large deep skillet on medium-high heat, drain. Add onions, peppers, garlic and paprika, cook and stir 5 minutes or until crisp-tender. Serve topped with cheese.

  2. Add all remaining ingredients except sour cream and cheese, stir. Bring to boil, simmer on low heat 45 minutes, stirring occasionally.

  3. Serve topped with sour cream and cheese.

Recipe Yield

8 servings, 1 cup each

Recipe Note

This smoky and spicy chili is delicious and simple to make. Chorizo sausage and chipotle peppers add rich flavour while the beans make this a hearty filling dish. Enjoy topped with gooey melted cheddar cheese.

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