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Chorizo and Chickpea Chili
Andre Lewis

Chorizo and Chickpea Chili

Chickpeas stand up to a long cook and take on the paprika-heavy fat from Mexican chorizo. Crumble and brown the sausage first; raw chorizo left in a slow cooker forms soft orange clumps. A plain crushed-tomato base keeps the spice from becoming muddy.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs fresh Mexican chorizo casings removed
  • 1 cup diced yellow onion
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp ancho chile powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 30 oz canned chickpeas drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Cook the chorizo, onion and bell pepper in a skillet over medium-high heat for 9 to 10 minutes, breaking up the sausage, until it reaches 160°F.
  2. Drain the orange fat thoroughly and stir in the garlic, ancho powder and cumin for 30 seconds.
  3. Transfer the mixture to a 6-quart crockpot and add the tomatoes, chickpeas, broth and salt.
  4. Cover and cook on low for 5 to 6 hours until the chickpeas are tender and the sauce is thick.
  5. Stir in the lime juice and skim any remaining fat before serving.