One-Pot Chili Con Chorizo
with Black Beans & Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Netflix and chili? Brimming with both smoky-spiced chorizo pork sausage meat and black beans, plus chunks of green pepper, these steaming bowls bring you your protein fill. Just add sour cream, and enjoy a stay-in supper in the smoothest style.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Green pepper
- 1 Onion (or shallot)
- 1 Celery stalk
- 398ml Black beans (canned)
- 100ml Tomato sauce
- 30ml Tomato paste
- 43ml Sour cream
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
9 g
Sodium
830 mg
Total Carb
56 g
Sugars
11 g
Protein
35 g
Fibre
20 g
Preparation
Mise en place
- Drain and rinse the black beans; mash ½.
- Halve, peel and small-dice the onion.
- Halve, core and medium-dice the green pepper.
- Halve the celery lengthwise; thinly slice crosswise.
Start the chili
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the celery and onion. Sauté, 2 to 3 min., until translucent.
- Add the chorizo and green pepper. Cook, breaking up the meat, 3 to 4 min., until partially cooked; season with S&P.
Finish the chili
- To the pot, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the black beans, tomato sauce and 1 cup water (double for 4 portions).
- Cook, stirring occasionally, 4 to 6 min., until thickened and the chorizo* is cooked through; season with S&P.
Plate your dish
- Divide the chili between your bowls.
- Dollop with the sour cream. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
