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overhead shot of chili with chorizo in a pot with a wooden spoon in it.

Chorizo Chili {with Roasted Poblano Peppers}

This chorizo chili with roasted poblano peppers is a hearty chili recipe with a thick tomato sauce base, pinto beans, and chili seasoning.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 5 minutes
Cook Time 20 minutes
Roasted Poblano Peppers 15 minutes
Servings 6 servings


  • tongs
  • plastic zipped bag
  • medium/large stockpot


Roasted Poblano Peppers

  • 2 medium poblano peppers

Chorizo Chili

  • 8 ounces chorizo sausage cooked
  • 1 teaspoon butter
  • 1 small yellow onion diced
  • 15 ounces tomato sauce
  • 28 ounces fire-roasted tomatoes
  • 2 15.5 ounce cans of pinto beans drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoon chili powder
  • 1/2 teaspoon black pepper


Roasted Poblano Peppers

  • Clean the peppers and dry them.
    2 medium poblano peppers
  • Over an open flame, on the stove using tongs, place the pepper on top of the stove grate.
  • Roast over medium flame for 2 minutes. Flip the pepper using tongs and let roast for another 2 minutes.
  • Repeat with the second pepper.
  • Place the poblanos in a plastic bag and zip the top.
  • Let the peppers sit for 10 minutes.
  • Remove the peppers from the bag and use two fingers to rub off the charred sections.
  • Chop off the stem and cut the pepper down the center.
  • Remove the seeds, then chop them into bite-sized pieces.

Chorizo Chili

  • Cook the chorizo in a small sautee pan.
    8 ounces chorizo sausage
  • Drain the meat in a strainer over a bowl to remove the grease.
  • To a medium/large stockpot, add the butter and diced onions. Brown the onions slightly.
    1 teaspoon butter, 1 small yellow onion
  • Add the cooked chorizo to the pan.
  • Open the cans of tomato sauce and tomatoes, pour them into the pot.
    15 ounces tomato sauce, 28 ounces fire-roasted tomatoes
  • Drain the liquid from the cans of pinto beans and rinse them off. Add them to the pot.
    2 15.5 ounce cans of pinto beans
  • In a bowl, mix together the seasonings. Then pour into the chili pot.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon paprika, 2 teaspoon chili powder, 1/2 teaspoon black pepper
  • Add the chopped poblano peppers.
  • Stir to combine everything together.
  • Cover the pot and simmer over medium heat for 20 minutes.
  • Serve with tortilla chips. Enjoy!



Tips for making this recipe:

  • Chorizo is very greasy, so I like to cook the chorizo before adding to the chili so I can control the amount of grease that is in the dish. 
  • Be very careful when using the open flame to make anything on the stove that is not in a pan or pot. If you feel uncomfortable trying this way, I suggested referencing the article that I mentioned in the post to find an alternative method.