Easy Slow Cooker Mexican Chorizo Chili
photo by januarybride
- Ready In:
- 5hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 (878.83 g) can black beans
- 425.24 g can kidney beans
- 453.59 g jar chunky salsa
- 236.59 ml low sodium chicken broth
- 425.24 g can corn, drained
- 283.49 g can rotel, drained
- 29.58 ml ground cumin
- 3 (255.14 g) chorizo sausage links
- salt (optional)
- 9.85 ml Tabasco sauce (optional)
- 1 avocado, diced
- 59.14 ml chopped cilantro
- 88.74 ml sour cream
directions
- In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
- Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
- Cook on low for 5 hours.
- Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
- Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri