Here at Serious Eats, we are constantly brainstorming and testing recipes. We're often perfecting dishes by tweaking techniques and working with lengthy ingredient lists. But once in awhile, something comes along that pleasantly surprises us with its ease and simplicity. Enter BUSH'S Black Bean & Chorizo Chili.

Using BUSH'S® Black Chili Beans makes your chili better - you get to skip the long simmering time of dried beans and complicated spice blends. And going for fresh Mexican chorizo and just a few seasonings like paprika, chili powder, and garlic add lots of flavor to a super-fast chili. For extra heat and a little more dimension, use a couple poblano peppers and a jalapeño in place of green bell peppers.

And when it's time to serve? Make up for that short shopping list with plenty of awesome garnishes so that every guest can customize their bowl. We're thinking: sour cream, shredded cheese, fresh cilantro, tortilla chips—the toppings are endless.

BUSH'S® Black Bean and Chorizo Chili

Serves 4

Ingredients:

1 pound Mexican-style chorizo

1 yellow onion, peeled and diced

1 green bell pepper, diced

1 10-ounce can diced tomatoes with green chiles

1 1/2 cups frozen yellow corn kernels

2 15.5-ounce cans BUSH'S® Black Chili Beans

For a spicier chili, swap out the green bell pepper for 2 seeded and diced poblano peppers and 1 seeded and finely diced jalapeño pepper.

Procedures:

1. In a large pot over medium-high heat, crumble chorizo and cook, stirring frequently, until browned.

2. Add the onion and bell pepper and cook until vegetables have softened, 4 to 5 minutes.

3. Add the tomatoes, corn, and black beans, and let mixture simmer until thickened, 15 to 20 minutes.

4. Garnish with toppings, such as sour cream, shredded cheese, chopped scallions, and hot sauce.