Slow Cooker Chorizo, Potato, and Two-Bean Chili

(from kylerhea’s recipe box)

Arthur’s fabulous chili! Permalink at:
As mentioned in the blog post, this chili is fairly spicy. Here are ways to reduce the spiciness:

-Instead of using chorizo sausage, use regular pork sausage
-Instead of fire roasted tomatoes, use regular diced tomatoes
-Omit the jalapeƱo slices

Source: Table for Two

Prep time: 10 minutes
Cook time: 360 minutes
Serves 4 people

Categories: Beans, Chili, March2017


  • 1/2 lb fresh chorizo sausage, casings removed
  • 3 cups diced potatoes
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 2 cans fire-roasted tomatoes, undrained
  • 4 ounce can sliced jalapenos
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp tomato paste
  • 1 tsp salt
  • 2 3/4 cup chicken stock


  1. In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.

  2. Add the rest of the ingredients into the slow cooker.

  3. Cook on low for 6 hours or high for 4 hours.

  4. Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!

  5. Serve warm and top with freshly grated cheddar cheese, if desired.

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