Spicy Chorizo Chili Recipe
Spice up your chili routine with this thick and hearty Chorizo Chili! This one pot meal is bursting with spicy, smoky and sweet flavors, and it’s great for meal prep!
Do you ever prepare food knowing that you’re the only one that will like it? I enjoy spicy food but my family doesn’t, so when I make my stuffed poblano peppers and buffalo wings, I know it will be up to me to eat most of it.
Honestly, I’m totally fine with that. 🙂
This Spicy Chorizo Chili Recipe is another example of a dish that I make just for me. The chorizo sausage has a nice kick and plenty of flavor, which will elevate any bowl of chili.
A big bowl of this and a slab of cornbread is the perfect game day meal.
Recipe ingredients
There are a few ingredients in this chili recipe, but they’re all important to develop layers of flavor. It’s got plenty of smoky, spicy flavor, with sweetness from sweet potato and maple syrup to balance everything out.
Ingredient notes:
- Chorizo. There are two types of chorizo sausage on the market. Mexican chorizo is either ground or in sausage links, and is typically made with pork and labeled mild or hot. Spanish chorizo is a hard, cured sausage similar to salami. I recommend using Mexican chorizo in this recipe.
- Sweet potato. I added sweet potato to this recipe for sweetness as well as color. It may be substituted with kabocha squash, butternut squash, or omitted altogether.
- Poblano pepper. I grow poblano peppers in my garden and freeze them to use in recipes like this. You can substitute it with your favorite chili pepper or omit it.
- Maple syrup. The sweetness in the maple syrup balances out the smoky, spicy flavors incredibly well. If you’re watching your sugar intake, it’s totally fine to leave it out.
How to make this recipe
This chorizo chili recipe is extremely easy to make, and may even be made a few days in advance to eat throughout the week.
Pro tip: Prep your vegetables in advance to make meal prep even quicker for those busy weeknights!
- Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.
- Add the garlic and spices and cook for 30 seconds, then add the sweet potato and poblano pepper and cook for 1 minute longer.
- Add the tomato paste, diced tomatoes, and chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and add the beans, maple syrup, salt and pepper.
- Simmer the chili for 20-25 minutes until the sweet potatoes are tender and the chili has thickened. Remove from heat and stir in the cilantro and lime juice, and adjust the seasoning as necessary.
FAQs
Chorizo is typically made with highly seasoned pork. This sausage is spicy, and used in Spanish and Mexican cuisines.
Mexican chorizo sausage is sold ground in 1- 1.5 lb. packages, or in packages containing 5 links. You may also find cured Spanish chorizo sausage with other cured meats such as salami.
Chorizo is spicy, so it’s nice to pair it with smoky, sweet flavors and a touch of acidity. This chorizo chili includes smoked paprika, sweet potato, maple syrup and lime juice, which balances all of the flavors perfectly.
Chili powder, smoked paprika and cumin are great spices to add to chili. You can turn up the heat by adding ground red pepper or your favorite chili peppers, and be sure to add some fresh lime juice to make the flavors pop when it’s done cooking.
Your chili will be watery if it has not cooked long enough. Be sure to cook it with the lid off in order for the liquid to evaporate. Normally chili will be nice and thick after it simmers for 20-25 minutes, but if it hasn’t, add a thickener such as tomato paste and continue to simmer until it reaches the desired consistency.
Recipe notes
- Pro tip: Veggies may be prepped ahead to make this meal go even quicker, and the chili may be made up to a day or 2 in advance. It’s also freezer friendly!
- If the chili is a bit thick for your liking, add about 1/2 cup more stock.
- The sweet potato may be substituted with butternut squash, kabocha squash or omitted altogether.
More chili recipes you’ll love:
- Butternut squash chili
- Cincinnati chili by Culinary Hill
- Guinness beef chili
- Instant pot white chicken chili
- Pumpkin chili
- Three bean chili
- White bean turkey chili
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!
Spicy Chorizo Chili Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb. Mexican chorizo sausage mild or spicy, ground or links with casings removed
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 small sweet potato peeled and cut into 1/2" pieces
- 1 large poblano pepper stemmed, seeded and chopped
- 4 ounces tomato paste
- 14 ounces fire roasted diced tomatoes
- 3 cups homemade chicken stock or low sodium store bought
- 15 ounces black beans rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 3 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/4 cup chopped cilantro plus more for serving (optional)
- 1 lime juiced, plus more for serving (optional)
Equipment
Instructions
- Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.
- Add the garlic and spices and cook for 30 seconds, then add the sweet potato and poblano pepper and cook for 1 minute longer.
- Add the tomato paste, diced tomatoes, and chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and add the beans, maple syrup, salt and pepper.
- Simmer the chili for 20-25 minutes until the sweet potatoes are tender and the chili has thickened. Remove from heat and stir in the cilantro and lime juice, and adjust the seasoning as necessary. Serve with additional cilantro and lime if desired and enjoy!
Notes
- Pro tip: Veggies may be prepped ahead to make this meal go even quicker, and the chili may be made up to a day or 2 in advance. It’s also freezer friendly!
- If the chili is a bit thick for your liking, add about 1/2 cup more stock.
- The sweet potato may be substituted with butternut squash, kabocha squash or omitted altogether.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Spicy Chorizo Chili Recipe”
I definitely think it’s important to make meals with just yourself in mind at times. My husband isn’t necessarily picky, but he doesn’t like the wide variety of foods that I do, and chili is one of them! I love that you used chorizo in here, Marcie! I would’ve never thought of that! This looks so comforting and so full of flavor. Love the pretty colors, too!
That’s it in a nutshell I think — I like a wider variety of foods AND spices. haha Thanks, Gayle, and hope you’re having a great Monday!
Ahhh I have no idea you could eat the skin of kabocha. I feel like I’ve been living under a rock. This makes my life so much easier now! Love the spicy chili – I would happily take the servings that your spice-challenged family wouldn’t eat! 🙂
You’re hardly under a rock! haha I didn’t know the peel was edible like delicata until last year and it was a game changer. And I’d love to share some of this with you!
Aaaaagh this chili is absolutely perfect! So unique and healthful! I love chorizo, black beans and kabocha squash, so this is my idea of the perfect bowl of comfort food. Plus, I had no clue it was easier to cut kabocha squash width-wise! I had been struggling through cutting them vertically so now I’m anxious to try your tip!
Thanks, Julia! I tangled with cutting and peeling kabocha for a long while until I got the awesome tips in Chef Marco Canora’s cookbook “A Good Food Day”. It was life changing!
I love that you made this meal all for yourself! I would love this one too… the spicier the better! And thanks for the tip on cutting a kabocha squash. I have used one before but didn’t know to cut it that way.
Sometimes we just gotta be selfish right? 🙂 Thanks, Becky!
I make meals with just myself in mind ALL the time.. but I feel like that’s easy since we don’t have children (well, children that only walk on 2 legs anyways). 😉 I love love loooove this chili, Marcie!! I’m a huge fan of spice AND all the ingredients you used in here! I could seriously eat a vat of this!! Looks perfectly cozy and ultimately delicious! Cheers, friend!
My husband doesn’t like stews, chili, or a wide variety of grains, and then add the kids in and my wants are out the door! haha Clearly I’ve pulled out the violin for myself here and need to quit whining. 🙂 Thanks so much, and I hope you’re having a great Monday!
Oh my gosh, YES, I cook dishes just for me all the time! I have to! But the good news is that my family would love this chili!! Thanks for the tip on the kabocha squash peel – I had no idea that it is edible! That saves a ton of time 🙂
I’m glad to hear I’m not alone, and not having to peel the kabocha squash is a huge time saver! Thank you, Liren!
I bought a kabocha at the farmer’s market last week. Vegetarian me will be making this one with veggie chorizo. Thanks for telling us we don’t have to peel kabocha squash–that’s is a real timesaver!
A vegetarian chili would be amazing as well! Thank you, Lettie!
I’m glad I’m not alone! I hope you get to try kabocha squash soon, Jessica, and thank you for the nice comment!
Hi Marcie! This looks incredible – I adore your photos – so clear!
I also love that you made this just for yourself. There are so many dishes I just don’t make because the hubs isn’t keen, so I should take a leaf out of your book and make them just for me!
Hi, Helen — so nice to hear from you! Thank you so much for the nice compliment on the photos — the sun was working in my favor that day! haha I make things like this for myself and eat them for lunch every day…we gotta do what gotta do. 🙂
Such a comfy and delicious looking kabocha squash chili, Marcie. I have only had stir-fry and curry made with kabocha squash yet, but not chili. I can tell I will love this comfy Fall meal! 🙂
Thank you, Anu, and kabocha in curry sounds amazing!
Haha, most of the meals i make I only have myself in mind! Chili is one of my favorite comfort foods this season and this one looks beautiful! I’ve never cooked with kabocha squash before but I will have to give it a try!
Mostly what I make for myself only ends up being my lunch for the week! haha Thanks Izzy, and I hope you get to try kabocha squash!
Yes, this chili would totally be JUST for me 🙂 It looks amazing and I love the kabocha squash in here! Oooh, I had no idea the peel was edible too – so cool!!
Thank you, Kelly! Not having to peel this bad boy was a huge time saver! 🙂
You’re so sweet Robyn — thank you! Yes, I love roasting squash whole like that as it’s so much easier, but I really wanted pretty chunks of the squash in my chili for color and texture. The things we do sometimes when we have a vision, right? 🙂
I don’t think I’ve ever had kabocha squash. I love that you added it to chili. I’m sure this is the best fall dish 🙂
Thank you Megan, and I hope you get to try kabocha squash soon! 🙂
Such a gorgeous chili Marcie! I totally feel ya on the sometimes selfish thing, except my husband is ridiculous with his spice hahaha. As a result, I know he would fall for this!
Thank Jessica, and maybe this chili isn’t spicy enough for your husband! haha
haha I totally make meals that are geared toward me all the time! Thankfully the husband is a good sport about it – at the very least he’s getting a home cooked meal 🙂 This chili sounds soooo good! I love spicy food so I’d be all over this!
You can never complain about a home cooked meal right? 🙂 Thanks, Ashley!
Urgh, I replied to this post and as soon as I pressed enter, the internet went off and the comment never made it! :/ Anyway this looks so comforting and delicious! And I sometimes cook for me, not a bad thing actually! 😉
Ah, sorry about the comment — I hate when that happens! Thank you Manali and cooking for ourselves is not a bad thing! 🙂
By watching your post, I almost can imagine your enthusiasm in every dish. And I think that’s the main reason for the perfection of recipes you’ve shared. I also like the way you took pictures. You know, the dish looks very tasty and attractive in your photos. Thank you for inspiring me to cook!!!!!
Thank you, Sabrina!
Do you use Spanish chorizo or Mexican chorizo?
Definitely trying this, though I’m allergic to tomatoes so I’ll have to leave those out!
Hi Kal — you can use your favorite chorizo! Maybe try subbing the tomatoes for red bell pepper too. 🙂