Hearty Mexican Chorizo and Black Bean Chili

Ingredients

• 1 pound Mexican chorizo
• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 large red bell pepper diced
• 2 cans black beans rinsed and drained
• 1 can diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch cilantro chopped
• 1 lime lime juice juiced

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes.
2. 2 Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. 3 Stir in the diced red bell pepper and cook for an additional 3 minutes.
4. 4 Add the rinsed and drained black beans, diced tomatoes, and chicken broth to the pot. Stir well to combine.
5. 5 Mix in the chili powder, ground cumin, oregano, salt, and black pepper. Bring the mixture to a simmer.
6. 6 Reduce the heat to low and let the chili simmer uncovered for about 45 minutes, stirring occasionally.
7. 7 Taste the chili and adjust the seasoning if necessary. Stir in the lime juice.
8. 8 Serve hot, garnished with chopped cilantro.