Spicy Chorizo & Pepper Stew

Heat a large pot over medium heat and add the chorizo. Cook, stirring occasionally, until it releases its oil and begins to brown, about 5 minutes.

Add the diced onion and bell pepper to the pot. Sauté, stirring frequently, until the vegetables are softened, about 3–4 minutes.

Stir in the minced garlic and cook for another minute, until fragrant but not browned.

Pour in the canned diced tomatoes and vegetable broth. Sprinkle in the smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.

Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, uncover the pot, and let the stew simmer for 25–30 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Taste the stew and adjust seasoning with additional salt or pepper if needed.

If desired, garnish each serving with freshly chopped cilantro and a squeeze of lime for brightness.

Serve the stew hot, accompanied by crusty bread or rice if desired.