Prep 10 mins
Cook 30 mins
This is adapted from a recipe I found on the Weight Watchers site. The original recipe calls for cooking in a crockpot. Instructions for the crockpot version are included at the bottom. It makes about 5 servings--not a huge potfull.
- Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total.
- Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour.
- Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.).
- For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours.
- Garnish with cilantro if desired.
I just realized now that I'm reviewing this that I forgot the lime juice ~ most definitely would have made this taste better. Not that it tasted bad because it didn't. I made my own chorizo using Chorizo (Mexican Sausage). The only thing that I would do different next time would be to mash some of the beans to make it a little thicker. Made for New Kid on the Block Tag.
This was really easy and pretty good, even better the next day though. I used about 1/2 a pound of chorizo, 3 cups of chicken broth, and added corn and cayenne pepper. I also used the optional sherry. I served it with tortilla chips, shredded cheese and sour cream. It was similar to chili but easier and quicker. I definitely would add cayenne if you like spicy food, otherwise I probably would have found it just a little bland. Thanks for sharing!
Very Yummy! If you like flavorful chili without the heat you have to try this. I made this using vegetarian chorizo which added a ton of flavor without all the fat, also did add 2 tablespoons of sherry as noted in step 3. Will be making this again, thanks for the post.