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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We love to eat chili, whether it's vegetarian or with some kind of meat. This recipe was created because I a friend of mine gave me some chorizo to try and I decided to try it in my chili recipe. Most supermarkets carry chorizo, but if it's not available, I found that kielbasa is is a good substitution. —Debbie Limas, North Andover, Massachusetts Ingredients:
1/2 pound uncooked chorizo |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 small onion, chopped |
2 garlic cloves, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
2 tablespoons dry red wine or beef broth |
1-1/2 teaspoons chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice and minced fresh cilantro, optional |
Directions:
1. Crumble chorizo into a large saucepan; add the peppers, onion and garlic. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
2. Stir in the beans, tomato sauce, wine, chili powder, coriander, cumin, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Serve over rice and garnish with cilantro if desired. Yield: 4 servings.
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