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Spicy Pinto Bean Chili with Chorizo

Spicy Pinto Bean Chili with Chorizo

This is a delicious, chunky chili that focuses on the beans. It is mildly hot; if you wish to crank up the heat, add more jalapenos or more ground red pepper to taste. you can serve this in a bowl as a lusty stew, or you can brighten it up by placing it on dinner plates and passing the optional accompaniments to your guests. Serve warm flour tortillas on the side. Serves 4 as a main course

SKU 1126-Recipe

  • 4 Serves


  • 1 tablespoon olive oil
  • 1/2pound fresh chorizo
  • 1 sweet white onion, diced
  • 2 garlic cloves, minced
  • 1 1/2tablespoons ancho chili powder
  • 2 teaspoons ground cumin seeds
  • 1 bay leaf
  • 1 teaspoon aniseed
  • 1 teaspoon ground coriander seeds
  • 16-ounce can whole tomatoes in puree
  • 2 cups cooked pinto beans or rattlesnake beans
  • 1 yellow bell pepper, trimmed and diced (you can substitute red or green)
  • 2 jalapeƱo peppers (or more to taste), seeded and minced
  • salt and ground hot red pepper to taste
  • 2 tablespoons minced fresh cilantro plus additional for garnish
  • As accompaniments (optional)
  • grated queso fresco
  • minced scallions
  • sour cream
  • minced red onion
  • diced fresh tomato
  • diced avocado
  • lime wedges


  1. Heat the oil in a large heavy saucepan over moderately high heat until hot but not smoking. Add the chorizo and cook, turning often, until well browned and cooked through, about 15 minutes. Remove the sausage with tongs to drain on paper towels. When cool enough to handle, cut the sausage crosswise into thin slices.
  2. Add the onion to the pan and cook, stirring, for 5 minutes, or until softened. Reduce the heat to moderate, and stir in the garlic, chili powder, cumin, bay leaf, aniseed, and ground coriander. Cook, stirring, for 2 minutes (be careful not to burn the spices). Add the tomatoes, the beans, reserved sausage, bell pepper, and jalapeƱos. Season to taste with salt and ground red pepper. Reduce the heat, and simmer, uncovered, stirring occasionally and breaking up the tomatoes with a spoon, for 30 minutes. Stir in 2 tablespoons of the fresh cilantro. Sprinkle with the additional cilantro and serve with the optional accompaniments.