Food Recipes Spicy Chorizo-and-Pinto Bean Chili 5.0 (1) 1 Review This delicious pantry-friendly soup only takes 30 minutes to put together. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on February 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Jump to recipe In terms of shortcuts to intense flavor, few ingredients can compete with chorizo. It forms the base of this hearty soup, where it's joined by onions, poblano pepper, and pinto beans in a tomatoey broth. As for toppings, the more, the better: Avocado, cabbage, and lime wedges are suggested, but queso fresco, cilantro, and even corn chips would be welcome. The result is so delicious, you'd be wise to keep these ingredients on hand for future indulgences. The sausage will freeze well for a few months, too, so with a stocked pantry, the only fresh ingredients required are the toppings and poblano. Enjoy! Ingredients 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoon chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-ounce cans no-salt-added pinto beans, drained and rinsed 3 cups unsalted chicken broth diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving Directions Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer to a bowl using a slotted spoon. Discard all but 1 tablespoon drippings in pot. Add onion and poblano to pot; cook, stirring often, until softened, about 5 minutes. Add tomato paste, chili powder, salt, cumin, and garlic powder; cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup beans and mash with a fork. Add broth, chorizo, and remaining beans; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Top with avocado, cabbage, and cilantro. Serve with lime wedges. Rate it Print Nutrition Facts (per serving) 606 Calories 39g Fat 41g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 606 % Daily Value * Total Fat 39g 50% Cholesterol 60mg 20% Sodium 1034mg 45% Total Carbohydrate 41g 15% Total Sugars 7g Protein 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.