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Chorizo & Veggie Chili

A recipe by Julie Van Rosdendaal

Chorizo & Veggie Chili

Total Time:






Skill Level:



  • canola oil, for cooking
  • 1 onion, peeled and chopped
  • 1 red or yellow bell pepper, seeded and chopped
  • 2 Spolumbo’s chorizo sausages
  • 1 small zucchini, chopped
  • 2 garlic cloves, crushed
  • 1 small sweet potato, peeled and diced
  • 1 19 oz (540 mL) can red kidney beans or chickpeas, drained
  • 1 19 oz (540 mL) can diced or whole tomatoes
  • 1/2 cup frozen corn kernels
  • 2 Tbsp. tomato paste
  • 3 Tbsp. chili powder
  • 2 tsp. cumin
  • salt, to taste

How to Make It

Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onions, pepper, sausage (squeezed out of their casings) and zucchini for 7-8 minutes, stirring and breaking up the meat with a spoon, until it’s no longer pink. Add the garlic and cook for another minute.

Add the remaining ingredients, bring to a simmer and cook, stirring occasionally, for half an hour, or until thickened. Serve immediately or cool, refrigerate and reheat the next day for even better flavour.

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