Spicy, smoky chili is a hearty meal in one bowl, made with chicken chorizo sausage (or your favorite meatless sausage) smoky spices and beans. This quick 30-minute recipe will nourish any day or night!
Heat the oil in a wide pot or Dutch oven. Add the onion, garlic, bell pepper and jalapeno and cook 3-5 minutes over medium heat, until the onion is softened.
Add the chorizo to the pot. Cook until the meat is no longer pink, stirring frequently to break the meat into pieces.
Stir in the ground spices. Let the spices cook in the oil for about a minute to bloom their flavor.
Stir in the tomato paste, chipotle, beans, water and salt. Bring to a simmer. Turn down the heat to a gentle simmer, partially cover the pot and cook 25 minutes, stirring occasionally. Turn off the heat and stir in the cilantro and 1 cup of the cheese.
Serve the chili in bowls, topped with additional cheese and all the garnishes you enjoy.
To store the chili, put it in a sealed container and refrigerate up to 1 week. Reheat on the stovetop with additional water or stock if it has thickened too much. Remember to check the seasoning if you do add more liquid, as it will dilute the flavor a bit.
To freeze the chili, cool completely and pack into a freezer container. Freeze up to 1 month. Defrost overnight in the refrigerator or using the defrost function on a microwave before reheating.