Chorizo sausage and flavourful spices make this chili a real treat to come home to. Stirring in chopped herbs at the end adds a welcome touch of freshness.
- Portion size 12 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Method
In slow cooker, stir together all but 2/3 cup of the chorizo, the pork, black-eyed peas, black beans, beef broth, onions, garlic, paprika, cayenne pepper, hot pepper flakes, salt and pepper.Cover and cook on low until pork is tender, 7 to 8 hours.
Whisk flour with 2 tbsp water; stir into chili. Cover and cook on high until thickened, about 15 minutes. Stir in cilantro.
Dice remaining chorizo; cook in small skillet over medium heat until crispy, about 5 minutes. Garnish each serving of chili with sour cream and crispy chorizo.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 1054 mg
- Sugars 1 g
- Protein 35 g
- Calories 464.0
- Total fat 24 g
- Potassium 803 mg
- Cholesterol 96 mg
- Saturated fat 10 g
- Total carbohydrate 27 g
%RDI
- Iron 26.0
- Folate 38.0
- Calcium 8.0
- Vitamin A 8.0
- Vitamin C 8.0
