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Southwest Chipotle Chili & a Sangria Mocktail

A tasty chili recipe featuring rice, chorizo, and hamburger meat. Easy to make ahead of time and warm up for a hearty game day meal. *I doubled my recipe because my family is larger.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 5 servings
Author: Amy


  • 1 link chorizo sausage quartered 1/2 inch thick
  • 12 ounces lean ground beef
  • 1 medium onion chopped
  • 1/2 tsp chipotle chili powder
  • 1 can no salt added black beans drained & rinsed
  • 2 1/2 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 2 plum tomatoes chopped

Sangria Tea Mocktail

  • 3 cups boiling water
  • 5 Lipton® standard sized tea bags
  • 2 cups grape juice *Can use no-sugar variety as well
  • 1 1/2 cups chilled club soda
  • 1 whole lime sliced
  • 1 whole lemon sliced
  • 1 whole orange sliced


Southwest Chipotle Chili

  • Cook chorizo in a large stock pot over medium heat for 5 mins. Add ground beef and chopped onion to same stockpot and cook over medium-high heat until beef is browned; about 5 minutes. Stir in chili powder, beans, corn, and water Add in Knorr® Fiesta Sides™ - Spanish Rice; reduce heat and simmer covered until rice is tender, for about 7-10 minutes. Stir in tomatoes. Allow chili to sit for 5 mins before serving. *Optional: Serve with cheese, sour cream, avocado, or tortillas

Sangria Tea

  • Sangria Tea Bring water to a roaring boil, and then turn off heat. Allow tea bags to steep for 3 mins Combine all ingredients in a large pitcher and chill for 3 hours Serve with extra fruit for garnishment if desired.