This Chorizo Chili isn’t a traditional chili, but its smoky tomato base, browned chorizo, tender potatoes, carrots, and lentils make a soul-warming one-pot meal that quickly became a family favourite.
After a bout of flu ran through our house, everyone felt depleted and low on energy. My youngest son’s ballet teacher, Sergio Neglia, recommended a simple, hearty stew his mother used to make in Argentina: chorizo, potatoes, lentils, onions, garlic, spices, tomato and other humble ingredients.
With dreary weather outside, I tried Sergio’s mother’s stew and was delighted with the results. The pot turned out exactly as promised: comforting, robust and full of flavour.
We enjoyed the spicy chorizo, potatoes, carrots and lentils so eagerly that the pot was emptied in a single day. I had been hoping for leftovers, but this chili stretches well—like many chilis, it actually improves after a day or two, so any remaining portions are a treat.
What Makes a Stew a Chili or a Chili a Stew?
The name prompted a friendly debate at our table: is this a stew or a chili? In simple terms, a stew is a dish simmered slowly in a thickened liquid that’s served with the liquid intact. A chili is typically a meat simmered in a tomato-based sauce with a spicy element. So a chili can be viewed as a type of stew—think of it as a spicy stew.
This chorizo dish fits that description: it’s a hearty, spicy, slow-simmered chorizo in a smoky tomato sauce with potatoes, carrots and lentils. It may not look like the classic North American chili, but it delivers the same comforting, bold flavours.
Lentils in chili?
Yes—lentils. That was another part of the stew-versus-chili discussion. Lentils are often associated with vegetarian dishes, but in this chorizo chili they provide body and thickness alongside the potatoes. I prefer French (Puy) lentils because they stay firmer and cook to tenderness in roughly the same time as the potatoes and carrots. Their texture holds up in long simmering, avoiding the mushy lentil problem many people dislike.
In this recipe, lentils act like the bean element you’d find in other chilis: they add texture, substance and fiber. You can usually find French lentils in well-stocked grocery stores or health-food sections.
Ingredients and swaps
The recipe accommodates a few easy substitutions. Use canned tomato puree for a silky base or canned diced tomatoes if you prefer more texture. Tomato paste deepens the tomato flavour. Smoked paprika gives the dish a Spanish note, but you can substitute regular paprika if needed. Fresh thyme tied in a bundle is convenient for removal after simmering; dried thyme works too and the recipe includes an equivalent measure.
Fresh herbs at the end—parsley and cilantro—brighten the stew, but if you don’t have them, thinly sliced green onions (6–8 stalks) make a good substitute for that fresh, green finish.
Which chorizo to use?
Chorizo comes in several styles, and the type you choose affects flavour and cooking. Mexican chorizo is a raw, highly seasoned ground pork sausage (often spicy) that must be cooked before eating. Spanish chorizo is usually cured and ready-to-eat, flavored mainly with smoked paprika and often used sliced or added to soups for richness. Argentinian chorizo sits between these styles—similar to fresh sausage with paprika, garlic and red wine—and is also sold raw.
For this recipe I used Mexican chorizo in place of the Argentinian variety Sergio’s mother likely used. The Mexican chorizo I used wasn’t overpowering, so it balanced well with the lentils and vegetables. If you can find Argentinian chorizo, it would also work nicely.
What pot should you use?
A large, heavy-bottomed soup pot (8-quart is ideal) prevents hot spots and provides room for simmering. Stainless steel is my preference because it distributes heat evenly and resists staining and retained odours. I avoid prolonged simmering of acidic tomato sauces in well-seasoned cast iron or non-stick pans to preserve their finishes.
Chorizo Chili
– Place a large, heavy-bottomed soup pot over medium-high heat. If the sausage is in casings, remove them and break the sausage into the pan.
– Continue breaking it into bite-sized pieces and brown until cooked through, about 6 minutes. Use a slotted spoon to transfer the meat to a paper towel–lined plate, leaving most of the fat in the pan.
– Add the onions, carrots and salt to the fat, toss to coat, and reduce the heat to low. Cook, stirring occasionally, until crisp-tender, about 6–8 minutes; do not brown the vegetables.
– Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle smoked paprika and cumin over the vegetables and stir for 30 seconds.
– Pour in the wine, stir and let it cook for about 1 minute.
– Stir in the remaining ingredients, including the browned chorizo. Raise the heat to medium-high to bring the pot to a boil, then reduce to low and simmer, uncovered, until the lentils and potatoes are tender, about 40 minutes.
– Remove from heat, discard the bay leaves and the thyme bundle if used. Stir in chopped parsley and cilantro if using.
– Serve immediately, or refrigerate leftovers, tightly covered, for up to 4 days or freeze for up to 6 months.
Chorizo Chili
Rebecca Lindamood
Ingredients
- 1 pound Mexican chorizo
- 1 yellow onion large, peeled and diced
- 4 carrots medium, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 4 cloves garlic thinly sliced or chopped
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup dry red wine such as Chianti or Pinot Noir
- 4 gold potatoes scrubbed and cut into 1-inch pieces
- 8 cups low-sodium chicken stock
- 1 1/2 cups French lentils rinsed
- 1 can tomato puree 28 ounces
- 1 can tomato paste 6 ounces, smoked if available
- 2 bay leaves
- 1 teaspoon dried thyme or 1 bundle fresh thyme tied with twine
Optional but delicious
- 1 very generous handful parsley leaves and tender stems chopped
- 1 very generous handful cilantro leaves and tender stems chopped
Instructions
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Place a large, heavy-bottomed soup pot over medium-high heat. Remove casings if necessary and break the sausage into the pan.
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Break the meat into bite-sized pieces as it browns.
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When chorizo is browned and cooked through, about 6 minutes, transfer it with a slotted spoon to a paper towel–lined plate, leaving most fat in the pan.
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Add onions, carrots and salt to the fat, toss to coat and reduce heat to low.
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Cook, stirring occasionally, until crisp-tender, about 6–8 minutes; do not brown.
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Stir in garlic until fragrant, about 1 minute. Add smoked paprika and cumin and stir 30 seconds.
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Pour in the wine, stir and cook for about 1 minute.
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Add the remaining ingredients and the browned chorizo. Bring briefly to a boil, then reduce to low and simmer uncovered until lentils and potatoes are tender, about 40 minutes.
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Remove from heat, discard bay leaves and thyme bundle if used.
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Stir in parsley and cilantro if desired. Serve immediately or store leftovers refrigerated up to 4 days or frozen up to 6 months.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values with your actual ingredients if needed.
