Ingredients
4
4 servings
- •1 tablespoon extra-virgin olive oil
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •3 (4 ounce) links Mexican chorizo sausage, sliced
- •1 (15 ounce) can black beans, drained
- •1 (14.5 ounce) can diced tomatoes with oregano and basil
- •1 (14 ounce) can whole kernel corn, drained
- •1 (6 ounce) can tomato paste
- •1 medium bell pepper, chopped
- •1 pinch chipotle chile powder, or to taste
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
- Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutritional Facts
Per 4 servings
- Calories: 515
- Carbohydrate: 54g
- Fat: 24g
- Fiber: 13g
- Protein: 25g
- Sugar: 13g
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