Fall is my favorite time of year! I love the smells, fashion trends, and the recipes that go along with the season. Pumpkin recipes and pumpkin coffees, crockpot everything, and Soup!!! I make soup once a week from when the weather cools down until it gets warm again! Soup is perfect for our busy schedule because there is usually enough for leftovers the next day and I can skip a day of meal prep.
Chorizo Chili Recipe
Ingredients
- 1 lb ground beef
- 15 oz chorizo
- 1 Tb minced garlic
- 2 diced bell peppers
- 2 medium diced zucchini
- 1 cup diced carrots (optional)
- 1/2 medium onion diced (optional)
- 1 15 oz can tomato sauce
- 1 can black beans (rinsed)
- 1 can pinto beans
- 1 can red Kidney beans (I like the flavor of the light)
- 1/4 c chili powder
- 1 tsp onion powder
- 2 tsp cumin
- 1/2 tsp cayenne pepper (optional for an extra kick)
- 2 1/2 c water
- 3 beef bouillon cubes
- 3 Tbs olive oil
Directions
Cook the meats together in a pan then drain out the grease. In a soup pot heat the olive oil and garlic then add all the diced veggies and stir. Next add in the remaining ingredients and stir until everything is equally incorporated. Let simmer for 1 hour on low or more. Top and enjoy!
This Chili is perfect for Sunday Football day or any fall day. With so many hidden veggies and lots of protein it is a complete meal that will fill you up! I like to top it with cheddar cheese and avocado. Other great toppings are chives, cilantro or sour cream.
This chorizo chili is just what the cold weather and long winter nights call for. Making double so I have extras for lunch too.