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Slow Cooker Chorizo Corn Chili
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Chorizo sausage & corn chili is a spicy, flavorful slow cooker recipe, easily whipped up with only 15 minutes of prep & perfect for cool fall & winter days!
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Servings
8
people
Calories
643
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
1
cup
onion
diced
2
jalapeños
seeded & diced
2
cloves
garlic
minced
2
lbs
chorizo
soyrizo for vegetarian
2
15 oz
cans tomato sauce
10
oz
can diced tomatoes with green chilies
4
cups
corn kernels
fresh or frozen
2
tsp
chili powder
2
tsp
cumin
1
tsp
paprika
½
tsp
cayenne pepper
1
tsp
black pepper
1
tsp
kosher salt
Optional Toppings
½
cup
sour cream
1
avocado
diced
¼
cup
cilantro
1
cup
cheddar cheese
shredded
1
cup
tortilla strips
Instructions
Add the olive oil to a large skillet over medium heat.
Add the onion and jalapeños, cook 3-4 minutes.
Add the garlic and cook for an additional minute.
Add the chorizo and cook 6-8 minutes.
Drain any grease from the chorizo with a mesh strainer.
Place in a large slow cooker.
Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
Stir everything together.
Set to low and cook for 6-8 hours, or set to high and cook for 3-4 hours.
Notes
Nutrition information provided does not include optional toppings.
Nutrition
Serving:
6
g
|
Calories:
643
kcal
|
Carbohydrates:
27
g
|
Protein:
31
g
|
Fat:
46
g
|
Saturated Fat:
16
g
|
Cholesterol:
99
mg
|
Sodium:
2417
mg
|
Potassium:
1049
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
970
mg
|
Vitamin C:
17.9
mg
|
Calcium:
50
mg
|
Iron:
4.3
mg