Soup
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Pressure Cooker Mexican Chorizo Black Bean Chili has a spicy kick with the flavors of cumin, chorizo, and a salsa beef broth!
Chili has to be one of the greatest cozy winter creations, doesn’t it? I’m not a chili purist, and really like experimenting with all different variations on it. This is my classic chili recipe, but I also love others like this vegan sweet potato chili and this sausage and lentil chili. I now live in the land of “chili doesn’t ever under any circumstances have beans in it”, but I am NOT part of that tribe. No thank you. The more beans the better in my opinion!
This Pressure Cooker Mexican Chorizo Black Bean Chili is somewhat spicy, but not blow you out of the water. It’s rich and meaty with the added bonus of chorizo and salsa! How can you go wrong with those two things in one sentence? It also has only black beans, if for some reason you’re not a fan of the classic kidney and pinto bean situation.
This would be the perfect soup situation for your Super Bowl Sunday or just an easy weeknight dinner that the whole family will ask for again and again!
Chili Recipes You’ll Love
Pressure Cooker Sweet Potato and Quinoa Chili
Pressure Cooker Sausage and Lentil Chili
Pressure Cooker Mexican Chorizo Black Bean Chili
- Total Time: 45 minutes
- Yield: 10–12 1x
Description
Pressure Cooker Mexican Chorizo Black Bean Chili has a spicy kick with the flavors of cumin, chorizo, and a salsa beef broth!
Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 12oz chorizo
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 teaspoons cumin (affiliate)
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 15oz cans black beans (affiliate), drained and rinsed
- 6 cups beef broth
- 2 cups salsa (affiliate)
- 2 tablespoons tomato paste (affiliate)
- 1 tablespoon chili powder
Instructions
- In pressure cooker, sauté chorizo and ground beef in olive oil, crumbling the meat as you go.
- Once almost fully cooked, add all remaining ingredients, stir, lock lid, and set to high pressure for 10 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Serve with shredded cheese, jalapeños, and cilantro.
- Prep Time: 15 mins
- Cook Time: 30 mins
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