📖 Instructions

1. Dice the onion, bell pepper, and jalapeño. Mince the garlic. If using fresh corn, cut the kernels off the cob.
2. In a large pot or Dutch oven, brown the chorizo over medium-high heat. Break it up with a spoon as it cooks. Once browned, remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
3. Add the diced onion and bell pepper to the pot and cook in the chorizo fat until softened, about 5-7 minutes. Then, add the minced garlic and jalapeño and cook for another minute until fragrant.
4. Stir in the diced tomatoes (with their juices), tomato paste, black beans (drained and rinsed), kidney beans (drained and rinsed), chicken broth, corn kernels, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
5. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
6. Return the browned chorizo to the pot and stir to combine. Taste and adjust the seasonings as needed. If the chili is too thick, add a little more chicken broth. If it's too thin, simmer uncovered for a bit longer to reduce the liquid.
7. Ladle the Sweet Corn & Chorizo Chili into bowls. Garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, or a dollop of plain Greek yogurt.
8. Serve hot with a side of cornbread, tortilla chips, or your favorite chili accompaniments.