Spicy Chorizo & Pepper Stew

Heat a large pot over medium heat and add the sliced chorizo, cooking until it releases its oils and begins to brown, about 3–4 minutes.

Add the diced onion and bell pepper to the pot and sauté until the vegetables soften, roughly 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the canned diced tomatoes and chicken broth, then sprinkle in the paprika and ground cumin.

Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.

Simmer the stew uncovered for about 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

Taste and season with salt and black pepper as needed.

Remove from heat and let the stew rest for 2 minutes.

Serve hot, optionally garnished with fresh cilantro leaves or a squeeze of lime, alongside crusty bread or over rice.