Chorizo & Vegetable Chili in Cheesy Grits Bowls

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Pre-Notes

I usually double this recipe and use half diced tomatoes and half fire roasted tomatoes.

As of the time of writing this, I am able to purchase frozen fire-roasted corn at Whole Foods.

Ingredients

Chili

1. 2 T canola oil
2. 1 lb fresh Mexican chicken chorizo, casing removed and crumbled
3. 1 large onion, chopped
4. 1 red bell pepper, seeded and chopped
5. 1 zucchini, seeded and chopped
6. 1 1/2 small to medium jalapeno chile peppers, ribs and seeds removed, chopped
7. 4 cloves garlic, minced
8. salt
9. pepper
10. 2 T chili powder, regular, Hatch chile powder or ancho chile powder, 16 g
11. 1 T ground cumin
12. 1 T ground coriander
13. 2 c chicken broth, 480 g
14. 1 (28 oz) can diced tomatoes or crushed fire-roasted tomatoes with juice
15. 2 ears corn, grilled and kernels scraped from the cob, or 2 c frozen, fire-roasted kernels, thawed
16. 1 (14 oz) can black or red beans, rinsed and drained

Grits

17. 1 c quick cooking grits, 257 g
18. 2 c chicken broth, 480 g
19. 1 c water, 237 g
20. 8 oz shredded sharp Cheddar cheese (2 c)
21. chopped green onions, for garnish
22. avocado, for garnish, optional

Instructions

1. In a soup pot, heat the oil over medium-high heat
2. Add the chorizo and cook until browned, about 5 minutes.
3. Add the onion, red pepper, zucchini, jalapenos and garlic; season with salt and pepper.
4. Partially cover and cook until the vegeatables soften, about 10 minutes.
5. Add the chili powder, cumin, and coriander and stir 1 minute.
6. Add 2 c chicken broth, the tomatoes, corn, and beans. Reduce the heat and simmer uncovered until the chili thickens, 10 minutes.

Grits

1. In large saucepan, combine chicken broth, and water. Bring to a boil.
2. Stir in grits, reduce heat to medium low, and cover.
3. Cook 5 to 7 minutes until thickened, stirring occasionally.
4. Stir in cheese.

Serving

1. Serve chili over top of grits.
2. Sprinkle on green onions for color.

Picture of Recipe