Chorizo and Black Bean Chili

Fall is the perfect time to pull out your crock pot and smell this delicious chili cooking all day long!

As soon as fall hits, I crave all of the soups, chilis, and crock pot meals! So that is why I decided to share with you a new blog series called Seven Sundays of Soups! Each Sunday, for seven weeks, I will share a soup recipe! Whether it’s chili or chowder, crock pot or stove top, each recipe will be BRAND NEW!

I actually started came up with this chorizo chili with inspiration from my husband. He mentioned the idea of chorizo in chili, and the idea expanded from there! Black beans, jalapeΓ±os, and cilantro combine perfectly with the chorizo for a deliciously different take on chili!


  • 1 lb ground chorizo sausage
  • 1 15-ounce can low sodium black beans
  • 1 15-ounce can low sodium tomato sauce
  • 1 can no salt added Rotel
  • 1 8.75-ounce can no salt added corn
  • 1 Tablespoon chili powder
  • 1 Tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 3 jalapeΓ±os, diced (remove seeds for less heat)
  • 1 serrano pepper, diced (optional for extra heat)
  • 1 small sweet onion, diced


  • Diced onion
  • Sour cream or Greek Yogurt
  • Cilantro
  • Shredded cheese


  1. Cook and crumble chorizo in a large skillet. Cook until no longer pink, or until temperature of pork registers at 165Β°
  2. Spray six quart crock pot with nonstick spray.
  3. Add cooked chorizo and next ten ingredients into crock pot. Stir well.
  4. Cook on low for 8 hours.
  5. Stir before serving. Top with desired toppings.

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