Smoky Black Bean and Chorizo Chili

Why You’ll Love This Recipe

• Deep, smoky flavor from chorizo, fire-roasted tomatoes, and charred corn—without all-day cooking.
• Balanced heat: naturally mild with easy options to dial it up or down.
• Weeknight-friendly: one pot, under an hour, and great for leftovers.
• Flexible and crowd-pleasing: top it like chili or scoop with chips for a game-day dip.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 lime, fresh cilantro, 1 avocado (optional), 2 scallions (optional), 1 jalapeño (optional)
• Dairy: Sour cream or Mexican crema (optional)
• Pantry: Fresh Mexican chorizo, fire-roasted diced tomatoes (2 cans), black beans (2 cans), fire-roasted corn (frozen or canned), low-sodium chicken or vegetable broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, bay leaf, chipotle in adobo (optional)

Full Ingredients

Chili

• 1 lb fresh Mexican chorizo, casings removed
• 1 tsp olive oil (only if chorizo is very lean)
• 1 large yellow onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 cans (14.5 oz each) fire-roasted diced tomatoes (with juices)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 1/2 cups fire-roasted corn kernels (thawed if frozen)
• 2 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional heat: 1–2 tsp minced chipotle in adobo or 1 small jalapeño, minced
• 1–2 tbsp fresh lime juice (about 1 lime), plus wedges for serving

To Finish & Garnish (optional)

• Chopped fresh cilantro
• Sour cream or Mexican crema
• 1 avocado, diced
• 2 scallions, thinly sliced
• Tortilla chips or warm cornbread

Step-by-Step Instructions

Step 1: Prep the building blocks

Dice the onion and mince the garlic. Drain and rinse the black beans. If using frozen roasted corn, thaw it. Halve the lime. Prep garnishes (chop cilantro, dice avocado, slice scallions). Place a heavy Dutch oven or large pot on the stove.

Step 2: Brown the chorizo

Heat the pot over medium-high. If your chorizo is very lean, add 1 tsp olive oil. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, 6–8 minutes. For food safety, the pork should reach 160°F. Spoon off excess fat, leaving about 1 tbsp in the pot for flavor.

Step 3: Soften aromatics and bloom spices

Add the diced onion to the pot and cook over medium heat until translucent and lightly golden, 4–5 minutes, stirring occasionally. Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, and oregano (and chipotle or jalapeño if using); stir constantly for 30 seconds to bloom the spices.

Step 4: Build the base with tomato paste and deglaze

Stir in the tomato paste and cook 1–2 minutes until it darkens to a rusty brick color. Pour in 1/2 cup of the broth and scrape up any browned bits from the bottom of the pot—they add big, smoky flavor.

Step 5: Add tomatoes, beans, and corn; simmer

Add the fire-roasted tomatoes (with juices), black beans, roasted corn, remaining broth, bay leaf, salt, and pepper. Bring to a boil over medium-high, then reduce to medium-low to maintain a gentle simmer (small, steady bubbles). Cook uncovered 20–25 minutes, stirring every 5 minutes, until the chili thickens and flavors meld.

Step 6: Finish with lime and adjust

Remove the bay leaf. Stir in 1–2 tbsp lime juice to brighten. Taste and adjust: add more salt for savoriness, a splash of broth if too thick, or a pinch more chipotle for extra heat. If your tomatoes are very tangy, balance with a pinch of sugar.

Step 7: Serve and garnish

Ladle the chili into warm bowls. Top with cilantro, a dollop of sour cream or crema, diced avocado, and scallions. Serve lime wedges and tortilla chips on the side. The chili will be piping hot—aim for serving around 165°F.

Pro Tips

• For the best texture, simmer uncovered so excess moisture evaporates and the chili naturally thickens.
• Blooming spices in fat (Step 3) wakes up their flavor—do not skip this quick step.
• If using fresh corn, char kernels in a dry skillet over medium-high 4–5 minutes for roasty notes.
• Make it milder by using only half the chili powder and adding extra sour cream and avocado when serving.
• Let the chili rest 5–10 minutes before serving; it thickens slightly and tastes richer.

Variations

• Vegetarian/Vegan: Use soy chorizo, vegetable broth, and dairy-free crema. Add 1 extra can of black beans for more protein.
• Slow Cooker: Brown chorizo and aromatics through Step 4, then transfer to a 5–6 qt slow cooker with remaining ingredients. Cook on Low 6–7 hours or High 3–4 hours. Finish with lime.
• Smokier & Heartier: Add 1 roasted poblano (peeled, seeded, diced) and 1/2 tsp liquid smoke, or a chopped strip of crisp bacon stirred in at the end.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers up to 4 days; it tastes even better on day 2. Freeze up to 3 months (leave off fresh garnishes). Reheat gently on the stovetop over medium, stirring and adding a splash of broth or water as needed. Microwave individual portions on medium power, 2–3 minutes, stirring once.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without garnishes): 415 calories; 18 g fat; 35 g carbohydrates; 10 g fiber; 19 g protein; 830 mg sodium. Values will vary with brands and optional toppings.