Chorizo and Red Bean Portuguese Chili

Chorizo and Red Bean Portuguese Chili

My chili is one of my family’s favorite dishes. It only takes 20 minutes to prepare and can be made with Portuguese sausage or substituted with Spanish chorizo.

The savory, slightly spicy paprika flavor adds a new twist for those Sunday game days or any day of the week. This will be a perfect dish for chili lovers looking for something new to try.


  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 1 large Portuguese chouriço or Spanish chorizo sausage, cut into ¼-inch slices
  • Two 28-ounce cans of red kidney beans
  • 1 teaspoon paprika
  • 1–2 teaspoons Piri Piri sauce or hot sauce (optional for added spice)
  • ¼ cup water
  • ½ cup red wine
  • 1 cup crushed red tomatoes
  • 2 teaspoons parsley flakes


In a large, deep saucepan on medium heat, sauté the onions, garlic, and bay leaf in the olive oil for 1 to 2 minutes until translucent.

Add the chouriço. Let the sausage cook until slightly browned.

Add all the remaining ingredients except for the parsley flakes. Let the chili come to a boil. Reduce the heat and simmer on low for 15 to 20 minutes, stirring occasionally.

To thicken the chili, simply remove and mash about 1 cup of the beans with a fork, stir the mash back into the chili, and continue to cook until the chili reaches your desired consistency.

When you’re ready to serve, garnish with parsley flakes.


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