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 caloriescarbohydrate: 38 gcholesterol: 106.9 mgfat: 23.2 gfiber: 9.9 gprotein: 45.9 gsaturatedFat: 7.7 gservingSize: -sodium: 1525.4 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Chorizo Chili
Directions
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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.
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.