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With light smoky notes from Bohea Tea, a peppery kick from Gourmet Pepper Spice Blend, and a spicy twist from Southwest Spice Blend, this chili is sure to impress!
From The Spice & Tea Exchange2 TBS Bohea Tea1 tsp Gourmet Pepper Spice Blend1 tsp Southwest Spice Blend
From the Grocer12 oz chicken broth2 - 15.5 oz cans white chili beans or cannellini beans16 oz pork chorizo (may substitute ground turkey or beef)4 tomatillos, husks removed, chopped1 avocado, peeled and sliced (optional)¼ cup of shredded sharp cheddar cheese1 lime, juiced
POUR broth into a saucepan; heat to boiling and turn off heat.PLACE Bohea Tea in a large infuser; place in broth and steep for 30 mins. Remove infuser from broth; add Gourmet Pepper Spice Blend and Southwest Spice Blend to broth. Stir to combine.ADD both cans of beans; heat on low until bubbly.COOK chorizo over medium heat in a skillet, stirring frequently, until browned and crumbly.ADD chopped tomatillos and cook another five mins.ADD mixture to the beans, stirring to combine all ingredients. Simmer for 20 mins. Spoon into bowls; add a few slices of avocado (if desired), shredded cheese, and lime juice to taste. Enjoy!
Yield: 2-4 servingsTotal Time: 1 hr 10 minsPrep: 10 minsCook: 1 hr
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