Cheesy Chorizo Chili

By carvalhohm

Ingredients

• 1/2 lb bulk chorizo sausage or pork sausage, crumbled
• 3 cans (19 oz each) Progresso® cannellini beans, drained, rinsed
• 1 can (10 3/4 oz) condensed Cheddar cheese soup
• 1 can (10 oz) diced tomatoes with lime juice and cilantro
• 1 can (7 oz) Old El Paso® chopped green chiles
• 1 tablespoon plus 1 teaspoon Old El Paso® fajita seasoning, from 1 package (1.25 oz)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground chipotle chili powder
• Salt and ground black pepper
• Shredded Mexican cheese blend
• Finely chopped green onions

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1 In large skillet, over medium heat, cook sausage 5 to 7 minutes, or until browned breaking into clumps. Drain on paper towels.

2 In 3- to 4 1/2-quart slow cooker, stir together all Ingredients, except salt, pepper, cheese blend and onions until combined.

3 Cover; cook on Low heat setting 5 to 7 hours.

4 Season to taste with salt and pepper. Spoon into individual bowls. Top with cheese and onions.

1 Serving: Calories 770