The 5-Ingredient College Cookbook: Healthy Meals with Only 5 Ingredients in Under 30 Minutes by Pamela Ellgen

Author:Pamela Ellgen [Ellgen, Pamela]
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2017-02-20T23:00:00+00:00

Chorizo and Kidney Bean Chili

■ GLUTEN-FREE

■ GOOD FOR SHARING

Serves 4

PREP TIME

5 minutes

COOK TIME

20 minutes

PER SERVING (1½ CUPS)

Calories: 752

Fat: 48g

Carbs: 39g

Fiber: 13g

Protein: 40g

Most chili begins with ground beef or sliced steak, but this version gets a generous dose of flavor from chorizo, which is made with ground pork and smoked paprika. This chili is perfect on its own or paired with warmed corn tortillas and a dollop of sour cream.

1 tablespoon canola oil

16 ounces chorizo, casings removed

1 large red onion, diced

2 (15-ounce) cans fire-roasted tomatoes

2 (15-ounce) cans kidney beans, drained

2 tablespoons chili powder

Sea salt

Freshly ground black pepper

1 In a large pot, heat the oil over medium-high heat. Sauté the chorizo in the oil until browned, about 5 minutes. Transfer to a bowl.

2 Add the onion to the pot, and cook until barely softened, about 5 minutes.

3 Add the tomatoes, scraping up the browned bits from the bottom of the pan. Stir in the kidney beans, chili powder, and cooked chorizo. Season with salt and pepper.

4 Cook for 10 minutes to allow the flavors to come together.

foodie 101

Chili powder is a mixture of spices, namely ground dried chiles. It also includes cumin, garlic, and oregano, along with other spices.

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