Southwest Chipotle Chili


  • 1 (3 ounce) link chorizo sausage, quartered lengthwise and sliced
  • 12 ounces lean ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon chipotle chile powder
  • 2 1/2 cups water
  • 1 (15.5 ounce) can no-salt-added black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (5.6 ounce) package Knorr Fiesta Sides – Spanish Rice
  • 2 plum tomatoes, chopped


Brown chorizo in large deep nonstick skillet over medium-high heat. Season ground beef, if desired, with salt and pepper. Add ground beef and onion to same skillet and cook over medium-high heat, stirring occasionally, until beef is browned and onions are tender, about 5 minutes.

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Stir in chili powder and cook, stirring, until fragrant, about 30 seconds. Add water, beans and corn and bring to a boil over medium-high heat.

Stir in Knorr(R) Fiesta Sides(TM) – Spanish Rice; reduce heat and simmer covered until rice is tender, about 7 minutes. Stir in tomatoes and let stand 2 minutes before serving. Serve, if desired, with lime wedges, corn tortillas and chopped cilantro, scallions and avocado.