Black Bean Chili with Mexican Chorizo

Ingredients 0/10

Directions

Gently heat some oil in a large pot over medium-high heat. Toss in the chopped onion and garlic and cook them until they’re soft and translucent, which usually takes about 5 minutes. While that’s happening, brown the chorizo in a separate skillet over medium-high heat, stirring occasionally so it cooks evenly—this should take around 5 minutes. Once the chorizo is nicely browned, add it to the pot with the onions. Next, throw in the black beans, diced tomatoes, corn, tomato paste, bell pepper, and chili powder. Give everything a good stir and let it come to a gentle simmer. When it’s all combined, transfer the mixture to your slow cooker. Cook it on low for about 6 hours or on high for 3 hours, until the flavors meld together and the chili is nice and thick.