Dec 13, 2013

Grilled Chorizo and Black Bean StewRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 1 lb butternut squash
  • 0.25 oz fresh cilantro
  • 4 garlic cloves
  • 2 jalapeño chile peppers
  • 1 poblano chile peppers
  • 1 red bell peppers
  • 1 yellow onions
  • 1 zucchini, each about 5 oz

Meat / Poultry / Seafood

  • 1 lb Spanish-style smoked chorizo sausage links

Oil and Spices

  • 1 bay leaves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 0.5 tsp ground cayenne pepper (optional)
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp pure chile powder


  • 1 cans black beans (each 15 oz)
  • 2 tbsp light brown sugar
  • 1 qt low-sodium chicken stock or broth
  • 0.25 cup tomato paste
  • 1 cans whole tomatoes in juice (each 28 oz)

Special Equipment

  • 12" cast-iron skillet or wok


  • 1 pound Spanish-style smoked chorizo sausage links
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 4 garlic cloves, finely chopped
  • 2 jalapeño chile peppers, seeded and minced
  • 1 poblano chile pepper, seeded and cut into ½-inch dice
  • 1 red bell pepper, seeded and cut into ½-inch dice
  • 1 medium zucchini, cut into ½-inch dice
  • 2 cups ½-inch diced butternut squash (about 1 pound)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon pure chile powder
  • ½ teaspoon ground cayenne pepper (optional)
  • 1 can (28 ounces) whole plum tomatoes in juice
  • 4 cups low-sodium chicken broth or stock
  • 1 bay leaf
  • ¼ cup tomato paste
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • ¼ cup roughly chopped fresh cilantro leaves


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Brush the cooking grates clean. Grill the chorizo over direct medium heat, with the lid closed, until no longer pink in the center, 6 to 8 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut into bite-sized pieces. Set aside.

  3. Warm the oil in a wok or a 12-inch cast-iron skillet over direct medium heat. Add the onion and cook until it begins to soften, about 2 minutes. Add the garlic, jalapeños, poblano, and bell pepper. Cook until the chiles begin to soften, about 2 minutes, stirring occasionally. Add the zucchini, squash, cumin, coriander, chile powder, and cayenne pepper (if using). Cook for 1 minute, stirring to combine. Add the tomatoes, broth, bay leaf, tomato paste, brown sugar, salt, and pepper, crushing the tomatoes with a spoon. Cook over direct medium heat, with the lid closed, until the squash is tender but not mushy, about 20 minutes. Add the chorizo and black beans and continue to cook until heated through, about 5 minutes more. Remove from the grill, remove and discard the bay leaf, and stir in the cilantro. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

James E


Delicious! Used cast iron black frying pan. Used Goya smoked sausages 2 packs @ 3.2 ounces each. Not hot like a mild salsa. Also grilled one pound of hot Italian sausage. Used everything in recipe but substituted fresh plum tomatoes for canned. Also added 1/2 pound of baby bella mushrooms. I cooked over coals until squash was soft.....but I cheated as I am a snowbird in Florida and the only thing cold was my Samuel Adams Boston Lager! Waiting now for a deal on Kingsford getting low only 5 bags left

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Jennifer M

WOW is this good!!!

This is so good. We used Chicken Chorizo and added some Kale at the end with the beans and YUM! It's healthy, filling, and has just the right amount of heat. This is a definate keeper in our house.

Type of Griller


Would you recommend this recipe? YES

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Grilled Chorizo and Black Bean Stew