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An overhead view of the Mexican Chorizo de Bolita Chili in a white bowl.
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5 from 1 vote

Gluten Free Mexican Chorizo de Bolita Chili

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 360kcal
Author: Olga Miller

Ingredients

  • 1 pound chorizo de Bolita sausage , casings removed
  • Olive oil
  • 1 large yellow onion , chopped
  • 1 large red or green bell pepper , chopped
  • 1 (14.5-ounce) can diced fire-roasted tomatoes with medium green chilies
  • 1 (15-ounce) can sweet corn
  • 3 cups water
  • Kosher or fine seat salt
  • Freshly ground black pepper
  • Sour cream , Mexican cheese, lime wedges, chopped scallions, and cilantro, for garnish, optional
US Customary - Metric

Instructions

  • In a large pot, crumble up and brown the chorizo over medium heat.
  • Add in 2 tablespoons of olive oil, onion, and peppers. Sauté until tender, about 6-8 minutes.
  • Add in the tomatoes, corn, and water; bring to a boil. Reduce heat and simmer for 25-30 minutes for the flavors to meld. Season with salt and pepper, to taste.
  • Serve with sour cream, shredded Mexican cheese, lime wedges, chopped scallions, and cilantro, if desired.

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 71mg | Sodium: 159mg | Potassium: 297mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1458IU | Vitamin C: 50mg | Calcium: 46mg | Iron: 3mg