Chorizo and Pinto Beans

Tips for using chorizo in recipes:

Cook the chorizo and drain the grease before adding to recipes to control the amount of grease.

Chorizo Chili with  Pinto Beans

2 medium poblano peppers 8 ounces chorizo sausage cooked 1 teaspoon butter 1 small yellow onion diced 15 ounces tomato sauce 28 ounces fire-roasted tomatoes 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon paprika 2 teaspoon chili powder 1/2 teaspoon black pepper

Chorizo and Pinto Beans

Chorizo and pinto beans have roasted poblano peppers and a thick tomato sauce base. This is a hearty meal, perfect for the colder weather.


6 servings


20 minutes



Main Dish


5 minutes

Clean and dry the peppers.

Roast the peppers on the stove grate over medium flame for 2 min, each side.

Place in a Ziploc bag for 10 minutes.

Use two finger to remove the charred skin from the pepper.

Remove the stem, cut down the center and remove the seeds.

Dice the poblano peppers.

Cook the chorizo. Add onion with butter to a pot & sauté. Add the chorizo to the pot.

Add the rest of the ingredients plus the diced peppers.

Cover and simmer over medium heat for 20 minutes.