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Red Black Chorizo Chili

  • Author: Cori Horton
  • Total Time: 1 hour 45 mins
  • Yield: 6 servings 1x


Budget conscious recipes that stretch my grocery dollar are my go-to weekend meals. Nothing like a great soup or stew, like this Red Black Chorizo Chili, to clear out the fridge and keep bellies happy.


  • 4 links (approximately 1lb/500g) raw chorizo sausage, unsheathed, chopped
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 green pepper, diced
  • 3 cloves garlic, crushed
  • 3 Roma tomatoes, diced
  • 3 tablespoons cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon chili flakes (optional)
  • 1 teaspoon black pepper
  • 116oz (473 ml) can black beans, drained
  • 116oz (473 ml) can red beans, drained
  • 128 fl oz (796 ml) can of whole tomatoes, crushed
  • Salt to taste


  1. Prep all ingredients. Unsheathe and chop sausage. Dice your onion, peppers and tomato. Crush or fine chop garlic, drain your beans, open tomatoes and reserve.
  2. In a large oven proof pot over medium-high heat start heat olive oil, then add sausage, string to brown lightly without sticking. Add onions and sweat lightly, about 3 minutes then add garlic and cook for 2 minutes or so, stirring with a wooden spoon. Next add peppers and tomatoes along with cumin, chili powder, chilies and black pepper and season with a light amount of salt (see note below on seasoning stews and soups)stir to combine. Finally, add canned tomatoes and stir. Reduce heat to medium and allow chili to come to a boil.
  3. While your Red Black Chorizo Chili comes to a slow boil, re-heat oven to 325⁰F (165⁰C). Once bubbling, cover and place in oven for 60 minutes to cook, stirring once or twice to avoid burning. STOVE TOP METHOD: reduce heat to low, cover and simmer for up to 90 minutes.
  4. Once all ingredients are well stewed and flavour is infused – taste. Adjust seasoning and moisture as needed. Serve immediately or… hold, covered at room temperature for up to 2 hours then heat to boiling and serve.


Note: When seasoning soups or stews keep in mind the reduction factor and use salt sparingly until the final stages then season to taste. This will help avoid the dish being too salty. Rule of thumb with salt: once it’s in… you can’t take it out. Taste THEN season.

  • Prep Time: 15 mins
  • Cook Time: 90 mins
  • Category: Main
  • Method: stewing
  • Cuisine: American

Keywords: Chorizo Chili