Spicy Chorizo Chili with Pinto Beans

I had this with Soyrizo instead of meat and it was perfect.  The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth!  Definitely a hit!

Ingredients

Ingredient Checklist

• 1 tablespoon olive oil
• 12 ounces fresh Mexican chorizo, casings removed
• 1 yellow onion, chopped
• 1 poblano chile, stemmed, seeded, and chopped
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 15-oz. cans no-salt-added pinto beans, drained and rinsed  if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili!
• 3 cups unsalted chicken broth 
  
• diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving.

Prep:

Directions

Instructions Checklist

• Step 1

  Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer to a bowl using a slotted spoon. Discard all but 1 tablespoon drippings in pot.

• Step 2

  Add onion and poblano to pot; cook, stirring often, until softened, about 5 minutes. Add tomato paste, chili powder, salt, cumin, and garlic powder; cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup beans and mash with a fork. Add broth, chorizo, and remaining beans; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Top with avocado, cabbage, and cilantro. Serve with lime wedges.