Chorizo Two Bean Crockpot Chili

Breakfast Casserole

  • Servings: 6-8
  • Time: 6 hours
  • Difficulty: easy
  • Print

(This recipe is for a 2.5qt crockpot. Adapted from this recipe)

Ingredients:

  • 1 can black beans
  • 1 can pinto beans
  • 1 can of fire roasted tomatoes
  • 1 small can of tomato paste
  • 1 large russet potato
  • 1 large jalapeno
  • 1.5 large bell pepper
  • 1/2 medium onion
  • 4-8 oz chorizo
  • 1 cup chicken broth
  • 2-3 tbsp chili powder
  • 2 tsp minced garlic
  • 2 tbsp cumin
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 2 tsp black pepper

Directions:

  1. In a non-stick skillet, on low/medium heat cook the chorizo until brown. I used 4oz, but in the future, I’d use more to get that flavor to go through a little better.
  2. While that is cooking, cut up the potato, bell pepper, and onion and put into crockpot.
  3. Seed and de-rib the jalapenos, chop and add to the crock. (For spicier chili, leave seeds and ribs)
  4. Rinse both the black and pinto beans and drain. Put into crockpop.
  5. Add the choizo, garlic, and dry seasonings and stir. (Note: I poured the oil/grease from the chorizo into the crock as well for extra flavor)
  6. Add chicken broth, stir.
  7. Turn on high for about 6 hours.

IMAG3033

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