Cinnamon Spice & Everything Nice Chorizo Chili

Ingredients

• 1 pound Chorizo (links or ground)
• 1/2 green bell pepper, thinly sliced in strips
• 1/2 red or yellow bell pepper, thinly sliced in strips
• 1 large yellow onion, diced
• olive oil, for sauteing
• sea salt and fresh black pepper
• 2 cloves garlic, minced
• 1 can (14 ounce) red kidney beans
• 1 can (14 ounce) petite diced tomatoes
• 1 heaping cup corn
• 1 tablespoons chile powder
• 1 heaping teaspoon dried oregano, crushed between fingertips
• 1 teaspoon ground cumin
• For serving:
• sour cream
• shredded sharp cheddar
• fresh cilantro
• tortilla chips

Instructions

1. In a large heavy-bottomed saucepan or stock pot cook the Chorizo until browned on all sides, if using ground break it apart as it cooks. Once browned remove the links to a large cutting board or the ground meat to a bowl.
2. Carefully drain off the grease. Add a few tablespoons olive oil and cook the peppers and onion over medium-low heat until about 5 minutes, seasoning well with salt and pepper. Add garlic and saute until fragrant.
3. Mix in beans, tomatoes, corn, chile powder, oregano and cumin. Season well with salt and pepper.
4. Slice the chorizo into 3/4" rounds and then cut each one in half. Add to pan. Bring to a simmer and cook 30-35 minutes. Taste halfway through and add more seasonings/salt and pepper if needed.
5. Serve topped with sour cream, cheese, cilantro and tortilla chips.