Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
12 servings (serving size: 1 cup)

This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles.

How to Make It

Step 1

Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

Step 2

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Step 3

Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Ratings & Reviews

Spanish chorizo is delicious

February 26, 2017
The chili comes out best when I can find Spanish chorizo.  It's still good with andouille, but the chorizo is much better.  Sometimes 2 chipotle chilies give us plenty of heat, but last time I used 3 small chilies and it wasn't quite as much heat as we wanted.  Bittersweet chocolate works fine in place of semisweet.

November 29, 2015
Spanish chorizo is already cooked - all you do is dice it up.  It has a completely different flavor profile from the usual Mexican chorizo you find in grocery stores, and in my area, it can be hard to find.  Everything here is TexMex.

JannkiM's Review

March 04, 2014
Excellent. I added chorizo vegan, jalepino, meatless ground beef, and fresh kidney and black beans, 4 chipotle chilies. I like it spicy. I browned the chorizo seperately first and then added it later. Fresh tomatoes chopped. 2 cups water. I like it a little soupy. It was perfect.

jverhoef's Review

January 12, 2014
Reeeaaallly spicy hot! Will have to tone down if I make it again.

CLFan52's Review

December 25, 2013
My go to recipe for superbowl parties..everyone loves it. Fabulous flavor. Freezes very well, I double the batch, freeze it and send some back to college with the kids after they visit. Comes together pretty quick. Family fave.

itchfen's Review

September 11, 2012
I also used Trader Joe's chorizo, and a little Nescafé Classico,! ( I always add a little coffee , and sometimes lager beer in my chili). A very easy and tasty chili!

taurusChef's Review

March 25, 2012
Made this FABULOUS with Trader Joe's veggie chorizo (available all over as well)--I turned this into a healthy and guilt-free taste SENSATION! BIG HIT! ENJOY! Black Bean and Chorizo Chili  1 (7-ounce) can chipotle chiles in adobo sauce  Cooking spray  2 1/2 cups chopped onion, divided  1 1/2 cups chopped yellow bell pepper  1 1/2 cups chopped red bell pepper  5 garlic cloves, minced  1 package Trader Joe’s Soy Chorizo  1 1/2 tablespoons chili powder  1 tablespoon ground cumin  1 1/2 teaspoons dried oregano  1 tablespoon fresh lime juice  1/8 teaspoon ground cinnamon  3 (15-ounce) cans black beans, drained  3 (14-ounce) cans whole peeled tomatoes, undrained and chopped  1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained  1 1/2 ounces semisweet chocolate, chopped  3/4 teaspoon salt  1/2 teaspoon black pepper  3/4 cup low-fat sour cream  Ripe, diced California avocado  Baked tortilla chips (optional)   Preparation 1. Remove 1-2 chiles

jmandelberger's Review

October 23, 2011
I won a chili cookoff against 10 other chilis with this recipe. I only changed two things in this recipe. I used 15oz of Spanish chorizo (hot) instead of the small amount the recipe suggests. And, as another reviewer suggested, I substitued a poblano pepper for some of the green pepper in the recipe. The chili had perfect flavor, heat, and consistancy. I sauted the chorizo first in a nonstick skillet until cooked through. I did not drain the grease as there wasn't more than a couple of tbsp. I then added the chipotles in adobo, onion, peppers, and garlic to the pan and sauted until veggies were tender. Meanwhile I heated a crock pot to high and added the mixture and all other ingredients. Once it boiled I left it on high for 30 minutes as the recipe points out. Then I turned it to low, let it simmer for a couple hours, then added chocolate. I served it on top of sweet corn bread (, with a dollop of sour cream.

inwinecountry's Review

October 02, 2011
I wanted to used up stuff I had on hand so I tried this recipe for the first time. I loved it. I cut the recipe back by 1/3 as I live alone and wasn't sure how I'd like it. I used two 15 ounce fire roasted tomatoes, a can of pinto beans and a can of black lentils as I didn't have black beans. I cut corn off the cob. I used some kind of yellow sweet pepper. I added some water as I didn't want such a thick chili. I'll definitely make this again. It might have been a little too spicy had I not used extra tomatoes, beans and water. I like spicy but not too spicy.

southernblonde's Review

February 05, 2011
Ditto, ditto, ditto!! It would be hard for me to add anything to what everyone else has already said. Fantastic flavor, so unique, and just mmmmmmmmmmmm!