Pork Chorizo & Black Bean Chili with Orzo Pasta

Pork Chorizo & Black Bean Chili

with Orzo Pasta

25 MIN
4 Servings
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From the Test Kitchen

This warming cool-weather dish features our zesty pork chorizo (a Spanish-style sausage that owes its vibrant red color to smoky paprika). The spiced meat is cooked alongside a hearty mix of kale and black beans in a simple tomato sauce—all served over a bed of orzo pasta mixed with bites of piquant pickled peppers.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the chives. Drain and rinse the beans

Start the chili:
2 Start the chili:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and carrots and chopped kale. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Finish the chili:
3 Finish the chili:

Add the chorizo and tomato paste to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the tomatoes, beans, and 3/4 cup of water. Stir to combine. Cook, stirring occasionally, 6 to 8 minutes, or until thickened and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the pasta & serve your dish:
4 Cook the pasta & serve your dish:

While the chili cooks, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat; drain thoroughly and return to the pot. Stir in the peppers. Taste, then season with salt and pepper if desired. Serve the finished chili over the finished pasta. Top with the sour cream, sliced chives, and cheese. Enjoy!  

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the chives. Drain and rinse the beans

2 Start the chili:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and carrots and chopped kale. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Start the chili:
Finish the chili:
3 Finish the chili:

Add the chorizo and tomato paste to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the tomatoes, beans, and 3/4 cup of water. Stir to combine. Cook, stirring occasionally, 6 to 8 minutes, or until thickened and the chorizo is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the pasta & serve your dish:

While the chili cooks, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat; drain thoroughly and return to the pot. Stir in the peppers. Taste, then season with salt and pepper if desired. Serve the finished chili over the finished pasta. Top with the sour cream, sliced chives, and cheese. Enjoy!  

Cook the pasta & serve your dish:
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