While this looks like chili, it has its own unique flavor, making it a tasty stew. But if you want to turn it into a chili, you only need to add your favorite chili seasonings to make that transformation. But try this as-is, for a tasty change.
- 1/2 pound chorizo loose or in casings
- 1 pound tomatoes cherry or standard
- 1 cup dried pinto beans or any other locally grown dried bean
- 1 onion white or yellow
- Heat a saucepan over medium heat and add the chorizo to the pan. (If you’re using chorizo in a casing, slice it into bite-sized rounds.) Fry until cooked through.
- While the chorizo is cooking, chop the onion into bite-sized pieces and add to the chorizo. Cook, stirring occasionally, for about three minutes.
- Add the tomatoes to the pan. If you’re using cherry tomatoes, just add them as-is. If you’re using standard tomatoes, chop roughly into 1-inch pieces first.
- Add the dried beans to the pot and top off with water until it covers the beans by about 1 inch. Simmer the stew over low heat for several hours, or until the beans are soft. You can also cook the stew in a slow cooker all day on low, or in an Instant Pot for about an hour.
Calories: 361kcalCarbohydrates: 37gProtein: 21gFat: 14gSaturated Fat: 5gCholesterol: 35mgSodium: 691mgPotassium: 981mgFiber: 9gSugar: 5gVitamin A: 1147IUVitamin C: 21mgCalcium: 72mgIron: 4mg
Recipe and photo by Christina Keibler
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