I modified a bean soup recipe and came up with this wonderful chili. I make it mild, since that's how my family likes it, then I just add Tabasco sauce to spice up my bowl. Feel free to make it vegetarian by using soy chorizo and vegetable broth. —Jenne Delkus, Des Peres, Missouri
Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 jar (16 ounces) chunky salsa
- 1 can (15 ounces) whole kernel corn, drained
- 1 package (12 ounces) fully cooked Spanish chorizo links, chopped
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup reduced-sodium chicken broth
- 2 tablespoons ground cumin
- 1 to 2 teaspoons hot pepper sauce
- 1 medium ripe avocado, peeled and cubed
- 6 tablespoons sour cream
- 1/4 cup fresh cilantro leaves
Directions
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
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