Ingredients
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1 tablespoon extra-virgin olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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3 (4 ounce) links Mexican chorizo sausage, sliced
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1 (15 ounce) can black beans, drained
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1 (14.5 ounce) can diced tomatoes with oregano and basil
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1 (14 ounce) can whole kernel corn, drained
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1 (6 ounce) can tomato paste
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1 medium bell pepper, chopped
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1 pinch chipotle chile powder, or to taste
Directions
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Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
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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.
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Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts (per serving)
515 | Calories |
24g | Fat |
54g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 515 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 1g | 4% |
Cholesterol 72mg | 24% |
Sodium 1860mg | 81% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 13g | 46% |
Total Sugars 13g | |
Protein 25g | 51% |
Vitamin C 47mg | 52% |
Calcium 103mg | 8% |
Iron 7mg | 36% |
Potassium 1117mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.