Easy Slow Cooker Mexican Chorizo Chili

Submitted by januarybride

"I modified a bean soup recipe and came up with this wonderful chili. I make it mild, as that's how my family likes it, then I just add Tabasco sauce to mine. A fun alternative to traditional chili!"

 

• Ready In: 5hrs 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 (15 1/2 ounce) cans black beans
• 1 (15 ounce) can kidney beans
• 1 (16 ounce) jar chunky salsa
• 1 cup low sodium chicken broth
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can rotel, drained
• 2 tablespoons ground cumin
• 3 (3 ounce) chorizo sausage links
• salt (optional)
• 2 teaspoons Tabasco sauce (optional)
• 1 avocado, diced
• 1⁄4 cup chopped cilantro
• 6 tablespoons sour cream

directions

1. In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
2. Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
3. Cook on low for 5 hours.
4. Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
5. Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.

Reviews

[hane2]

I made this recipe for a chili cookoff at work. I won 3rd place :) It is very good. I did cook the Chorizo before putting in the crock pot with the beans.