Recipe: Tasty Chorizo, chili and vegetable sauté

Chorizo, chili and vegetable sauté. There's nothing like a big bowl of Chili to warm the soul and provide the energy ya need to keep on going. Check out this bold, earthy and un-sweetened. Chili and polenta team up for a combo that can't be beat!

This chorizo is cooked like crumbled sausage and added to eggs, burritos or even chili. Add the chorizo and sauté for two minutes, stirring to make sure that the chorizo is seared on all sides. Even lightly smoked Spanish chorizo does not require a lot of cooking, but searing the chorizo seals in the. You can have Chorizo, chili and vegetable sauté using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chorizo, chili and vegetable sauté

1. Prepare 1 tbsp of vegetable oil.
2. Prepare 200 g of potatoes, peeled and diced.
3. It's 150 g of cabbage, cooked.
4. You need 150 g of chorizo.
5. It's 1 of onion, chopped.
6. Prepare 2 cloves of garlic, chopped.
7. You need 1 of red or green pepper, deseeded and sliced.
8. You need 1 of red chilli, chopped with seeds in.
9. Prepare 1 stick of celery, chopped.
10. It's of Salt and black pepper.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage. Reheat gently over low, adding a splash of stock or water to loosen if needed. How would you rate Chicken Chorizo Chili?

Chorizo, chili and vegetable sauté instructions

1. Boil the potatoes until just cooked. As diced, likely to take around 8 minutes..
2. Heat the oil in a largish frying pan. Remove the casing from the chorizo, slice and sauté until properly cooked but not burned. Likely to take 10-15 minutes. Set aside (good idea on kitchen paper to absorb excess oil)..
3. Gently fry the onion for 2 minutes, stir in the garlic, chili and peppers and gently fry for a further 2 minutes..
4. Add the celery and cook for 1 minute, gently but thoroughly stirring..
5. Add the potatoes, stir well and fry for 2-3 minutes, turning the diced potatoes to ensure even cooking..
6. Add the cabbage, stir and fry for a further 1-2 minutes until the cabbage is reheated..
7. Return the chorizo to the frying pan and fry for a further 2-3 minutes, stirring to avoid stick and until everything is nice and hot..
8. Taste and season but go carefully as the chorizo might well be sufficiently salty by itself. Serve..

Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Warm up with this flavoursome vegetable and bean soup finished with crisp cubes of chorizo. Sauté the vegetables until softened and fragrant. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender. Chorizo and chicken paella made in a cast iron skillet, bursting with flavor, perfect for feeding the family or crowd.