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Pork Chorizo & Black Bean Chili

with Orzo Pasta

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: