Slow Cooker Chorizo, Potato, and Two-Bean Chili
This slow cooker chorizo, potato, and two-bean chili is spicy but fits the bill when you want to warm up on a cold night or craving that fire alarm chili!
Servings: 6
Equipment
Ingredients
- ½ pound (227 g) fresh chorizo sausage casings removed
- 3 cups (630 g) diced potatoes
- 15.5 ounce (439 g) can of black beans drained and rinsed
- 15.5 ounce (439 g) can of pinto beans drained and rinsed
- 19 ounces (539 g) canned fire roasted tomatoes undrained
- 4 ounce (113 g) can sliced jalapeños
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon tomato paste
- 1 teaspoon Kosher salt more to taste
- 2 ¾ cups (651 ml) chicken stock
Instructions
- In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.1/2 pound fresh chorizo sausage
- Add the rest of the ingredients into the slow cooker.3 cups diced potatoes, 15.5 ounce can of black beans, 15.5 ounce can of pinto beans, 19 ounces canned fire roasted tomatoes, 4 ounce can sliced jalapeños, 1 medium onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon tomato paste, 1 teaspoon Kosher salt, 2 3/4 cups chicken stock
- Cook on low for 6 hours or high for 4 hours.
- Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!
- Serve warm and top with freshly grated cheddar cheese, if desired.
Notes
As mentioned in the blog post, this chili is fairly spicy. Here are ways to reduce the spiciness:
-Instead of using chorizo sausage, use regular pork sausage
-Instead of fire roasted tomatoes, use regular diced tomatoes
-Omit the jalapeño slices
-Instead of fire roasted tomatoes, use regular diced tomatoes
-Omit the jalapeño slices
Nutrition
Serving: 1 Serving | Calories: 517 kcal | Carbohydrates: 55 g | Protein: 28 g | Fat: 21 g | Fiber: 15 g | Sugar: 8 g
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