Ingredients:

• 1 lb ground chorizo
• 1 yellow onion, chopped
• 2 poblano peppers, seeded and chopped
• 2 jalapenos, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups cooked beans (black or pinto)
• 1 cup chicken broth
• ½ cup cotija cheese, crumbled
• ¼ cup cilantro, chopped

• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• ½ tsp mexican oregano
• ½ tsp cayenne
• ½ tsp garlic powder

1. In a large, heavy bottomed pot, brown chorizo over medium high heat. Add onion and saute until translucent. Add peppers and garlic, cook and stir for one minute, or until garlic is fragrant.
2. Next, stir in tomatoes, beans, broth, and chili seasoning until fully combined.
3. Bring to a low boil, reduce heat, cover, and simmer for about an hour, stirring occasionally. Taste and adjust seasonings if desired. Serve with cilantro and cotija cheese.