Black Bean Chorizo Chili

• 12 oz Spanish and/or Mexican chorizo, without casing
• 1 large onion, chopped
• 6 garlic cloves, chopped (add more if you like garlic!)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/4 teaspoon of dried hot red pepper flakes (add more if you like heat!)
• 2 tablespoons of cumin (add more if you like cumin!)
• 2 tablespoons olive oil
• 3 cups of chicken broth
• 3 (15-19 oz) cans of black beans, drained and rinsed (if you like more beans, add more beans!)
• 1/5 bag of frozen fire roasted or grilled corn (find in frozen food aisle at TJs or WFs)

Accoutrements:

• Shredded Cheddar Cheese or Grated Cotija Cheese (or whatever cheese you dig)
• Chopped Cilantro
• Sour Cream
• Slices of Avocado
• Pico de gallo

1. Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in 3 qt heavy saucepan over moderate heat, stirring until vegetables are softened, about 10 minutes.
2. Add broth and beans and simmer, partially covered for 15 minutes.
3. Lightly mash beans with potato masher to thicken.
4. Season with salt and pepper as needed