Chipotle Chorizo Chili
1 teaspoons California EVOO
1lb. raw chorizo sausage
2 garlic cloves, peeled and minced
1 yellow onion, peeled and minced
1 each red bell pepper, seeded and chopped
1 each green bell pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
3 teaspoon chili powder
2 tablespoons Pepper Plant Chipotle Sauce
1 15.5oz can black beans, drained and rinsed
4 cups beef broth
1 14.5oz can diced tomatoes
1 6oz can tomato paste
2 teaspoons salt
cilantro, shredded cheese, jalapeños, limes and tortillas for topping and serving
Heat oil in a large pot or crock pot over medium-high heat. Once hot, crumble sausage into the pot and cook until golden brown and cooked through. Using a slotted spoon, remove sausage and set aside on a paper towel lined plate.
Add garlic, onion, peppers, cumin, oregano and chili powder to the pot, stir to combine. Sauté veggies until slightly tender and fragrant, about 3 minutes. Add chipotle sauce, black beans, broth, tomatoes and tomato paste, stir to combine and reduce heat to medium-low. Cook, stirring occasionally, for 30 minutes.
Season chili with salt and portion into bowls. Serve with cilantro, cheese, jalapeños, lime wedges and tortillas (or any of your favorite chili toppers).