Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn
A hearty, one-pot stew featuring spicy chorizo, earthy black beans, and sweet corn simmered in a tomato-herb broth for a comforting meal. This mexican ready in about 40 minutes pairs chorizo sausage, black beans, sweet corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz chorizo sausage
- 1 can (15 oz), drained black beans
- 1 cup sweet corn
- 1 can (14 oz) diced tomatoes
- 1.5 cups chicken broth
- 1, finely diced onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large pot over medium heat and cook 8 oz chorizo sausage until browned, breaking it into small pieces with a spoon, then remove and set aside.
- Step 2: Add 1 finely diced onion to the pot and cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp cumin, and 1/2 tsp dried oregano, cooking for 1 minute until fragrant.
- Step 3: Return chorizo to the pot, add 1 can diced tomatoes, 1.5 cups chicken broth, 1 can drained black beans, and 1 cup sweet corn. Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and stew thickens slightly. Season with 1/4 tsp salt.
Frequently asked questions
How long does Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chorizo sausage from drying out.
Can I substitute ingredients in Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Chorizo and Black Bean Stew with Sweet Corn?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This stew was a hit with my family! The chorizo and black beans were perfectly balanced.
- ★★★★☆
Loved the flavors, but the corn was a bit mushy for my taste.
- ★★★☆☆
The stew was too bland for my family's taste, and it took way longer than the recipe said.
