Chicken and Chorizo Chili recipe

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Ingredients

1 tablespoon extra-virgin olive oil
¾ pound chorizo sausage, chopped
2 pounds ground chicken
¼ cup chili powder
1 ½ tablespoons ground cumin
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, drained
1 (15 ounce) can white beans, drained
1 (12 fluid ounce) can or bottle beer
1 (28 ounce) can fire-roasted diced tomatoes, with juice
3 cups chicken stock
1 (6 ounce) can tomato paste
salt to taste

Nutrition Info

556.8 calories
carbohydrate: 38 g
cholesterol: 106.9 mg
fat: 23.2 g
fiber: 9.9 g
protein: 45.9 g
saturatedFat: 7.7 g
servingSize: -
sodium: 1525.4 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a Dutch oven or a large pot over medium-high heat, cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken, cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.

  2. Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken, cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili, bring to a simmer. Add tomatoes, chicken stock, and tomato paste, simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Easy and delicious chili recipe.

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