Black Bean & Chorizo Chili
1/3 c. The Tubby Olive Chipotle Olive Oil
2-1/2 c. chopped onion
1-1/2 c. chopped red pepper
1-1/2 c. chopped green pepper
5 garlic cloves, minced
3 links Chorizo sausage, diced (about 6-1/2 oz.)
1-1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1-1/2 Tbsp. dried oregano
1 Tbsp. lime juice
1/8 tsp. ground cinnamon
3 15 oz. cans of black beans, drained and washed
3 14 oz. cans of whole peeled tomatoes, chopped
1 8-1/2 oz. can no salt added whole kernel corn, drained
2 Tbsp. The Tubby Olive Dark Chocolate Balsamic Vinegar
1/4 tsp. salt
1/2 tsp. black pepper

Heat Chipotle Oil in a large soup pot or Dutch oven over medium heat. Add 1-3/4 cups onion, green and red pepper, garlic and chorizo. Sauté for 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove from heat, stir in Dark Chocolate Balsamic, salt and black pepper. Ladle into bowls. Top each serving with 1 Tbsp. of sour cream and 1 Tbsp. of onion. Serve with tortilla chips. Yield: 12 servings (1 cup).

The post Chili Tasting at The Tubby Olive this Saturday appeared first on The Tubby Olive.