chefsarah.ca

Ingredients:

• 1 lb chorizo sausage, casing removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, seeded and minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 cans (14 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro

Instructions:

1. In a large pot or Dutch oven, cook the chorizo sausage over medium heat, breaking it apart with a wooden spoon, until browned and cooked through. Remove the cooked chorizo from the pot and set aside.
2. In the same pot, add chopped onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened.
3. Stir in the chilli powder, ground cumin, paprika, and cayenne pepper. Cook for a minute until the spices are fragrant.
4. Return the cooked chorizo to the pot and add the white beans. Stir to combine the ingredients.
5. Pour in the chicken broth and bring the mixture to a simmer. Let the chilli simmer for about 15-20 minutes to allow the flavours to meld together.
6. Taste and season the chilli with salt and pepper according to your preference.
7. Serve the Chorizo White Bean Chilli hot, garnished with shredded cheese, sour cream, chopped green onions, and cilantro if desired.

Crockpot Instructions:

1. In a skillet, cook the chorizo sausage until browned. Transfer the cooked chorizo to a slow cooker.
2. Add chopped onion, garlic, bell pepper, jalapeño, chili powder, ground cumin, paprika, and cayenne pepper to the slow cooker.
3. Stir in the white beans and chicken broth.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
5. Season with salt and pepper to taste before serving.

Instant Pot Instructions:

1. Use the sauté function to cook the chorizo sausage until browned. Remove the cooked chorizo from the Instant Pot and set aside.
2. Add chopped onion, garlic, bell pepper, jalapeño, chili powder, ground cumin, paprika, and cayenne pepper to the Instant Pot. Sauté until the vegetables are softened.
3. Return the cooked chorizo to the Instant Pot and add the white beans and chicken broth.
4. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes, then perform a quick release.
5. Season with salt and pepper to taste before serving.