Spicy Chorizo and Poblano Chili

Spicy Chorizo and Poblano Chili is hearty, tasty and easy to whip up!

Spicy Chorizo and Poblano Chili | Fabtastic Eats This is my fourth chili recipe here on the blog…apparently we realllly love chili. We do. It’s a must for football games (ahem, superbowl!) speaking of the superbowl…

My hubs is freaking out. hes a die hard Patriots fan and they’re only one win away from the superbowl. During last weeks game, he didn’t sat down for almost an entire four hours..he was on his phone yelling, jumping up and down, and throwing his hat across the room on multiple occasions. It’s pretty humorous..I kind of sit back with my beer and watch the show..both shows! 😉

Spicy Chorizo and Poblano Chili | Fabtastic Eats As much I love me some football sundays, if I’m being real, the best part is the food..unless it’s the pats at the superbowl, then that definitely trumps, but the food is where it’s at!

Chili is a favorite of mine to serve because of the loads of variations, plus it feeds a crowd, the toppings are spot on, and its delicious! I make chili alllll the time though, and not just for games. I tend to make a batch of a healthy version at the beginning of the week sometimes, and its great for lunches throughout the rest of the week. Like any other soup!

Spicy Chorizo and Poblano Chili | Fabtastic Eats This chorizo and poblano chili is fantastic! It’s got a kick to it, but not so much that my kids couldn’t eat it, though they’re kind of champs with somewhat spicy foods, so take that as  you will, but you should definitely make this version of chili happen soon!

Spicy Chorizo and Poblano Chili | Fabtastic Eats

Spicy Chorizo and Poblano Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Spicy Chorizo and Poblano Chili is hearty, tasty and easy to whip up!

Ingredients

  • 1 pound chorizo, broken up
  • 1/2 white onion, diced
  • 2 poblano peppers, diced
  • 2 garlic cloves, minced
  • 2-15 ounce cans black beans, drained and rinsed
  • 2 cups frozen corn
  • 28 ounce can crushed tomatoes
  • 1-14 ounce can fire roasted tomatoes
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • lime juice
  • 1/2 cup water
  • Optional Garnishes: monterrey jack cheese, sour cream, avocado, tortilla chips, cilantro

Directions

  1. Heat a large sauce pan over medium-high heat, add the broken up chorizo and cook until brown.
  2. Add the onion, garlic, and poblano peppers. Cook 3-4 minutes, until theg begin to soften up.
  3. Stir in the beans, corn, tomatoes, and spices.
  4. Bring to a slow bubble, reduce heat to a simmer, cover, and cook for at least 30 minutes, and up to two hours.
  5. If the chili seems to thick, add water in 1/4 cup increments.
  6. Squeeze in lime juice just before serving.
  7. Top with garnishes and enjoy!

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