Chorizo Chili
Chorizo Chili is hearty, spicy, slow-simmered chorizo in smoky tomato sauce with tender potatoes, carrots, and lentils. This is serious comfort food! And while this Chorizo Chili is not your traditional chili and it's different, this soul-warming chili is destined to become a new favourite for you and yours like it did for us.
Ingredients
- 1 pound Mexican chorizo
- 1 yellow onion large sized, peeled and diced
- 4 carrots medium sized, scrubbed and cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 4 cloves garlic thinly sliced or roughly chopped
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup dry red wine like Chianti or Pinot Noir
- 4 gold potatoes scrubbed and cut into 1-inch pieces
- 8 cups low-sodium chicken stock
- 1 1/2 cups French lentils rinsed and sorted
- 1 can tomato puree 28 ounces
- 1 can tomato paste 6 ounces, smoked if available. See notes
- 2 bay leaves
- 1 teaspoon dried thyme or 1 bundle of fresh thyme tied with twine
Optional but delicious
- 1 very generous handful parlsey leaves and tender stems chopped
- 1 very generous handful cilantro leaves and tender stems chopped
Instructions
- Place a large, heavy-bottomed soup pot over MEDIUM HIGH heat. If the sausage is in casings, remove the casings and break up the sausage into the pan.
- Continue to break it up into bite sized pieces as you brown it.
- When the chorizo is browned and cooked through, about 6 minutes, use a slotted spoon to transfer the meat to a paper towel lined plate, leaving most of the fat in the pan.
- Add the onions, carrots, and salt to the fat, toss to coat, and drop the heat to LOW.
- Cook, stirring occasionally, until crisp tender, about 6 to 8 minutes. Do not brown the carrots and onions.
- Stir in the garlic until fragrant, about 1 minute. Sprinkle the smoked paprika and cumin over the vegetables and stir for 30 seconds, or until fragrant.
- Pour in the wine, stir well, and let it cook for about 1 minute.
- Stir in the remaining ingredients, including the browned chorizo, and raise the heat to MEDIUM HIGH just long enough to bring the soup to a boil. Drop the heat again to LOW and simmer, uncovered, until the lentils and potatoes are tender, about 40 minutes.
- Remove the pan from the heat and remove and discard the bay leaves and bundle of thyme. if you used it.
- If using the fresh parsley and cilantro, stir them in.
- Serve immediately or store leftovers, tightly covered in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 17gFat: 10gSaturated Fat: 3gCholesterol: 23mgSodium: 455mgPotassium: 665mgFiber: 8gSugar: 4gVitamin A: 4050IUVitamin C: 14.3mgCalcium: 58mgIron: 5.3mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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