Chicken and Chorizo Chili

Chili and camp stew recipes are hearty pleasures around the fire. The bottle of beer in the recipe makes this chili extra rich, and delicious.

Prep: 15 min Cook: 50 min EASY Serves 8

Nutrition: Per serving (8) kcal 557 carbs 38g sugars 46g fat 23.2g

calc 113mg

sod potas vit A vit C iron 1525mg 1167mg 2001iu 29mg 6.2mg

INGREDIENTS

• 1 tablespoon extra-virgin olive oil • ¾ pound chorizo sausage, chopped • 2 pounds ground chicken • ¼ cup chili powder • 1½ 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 beer • 1 (28 ounce) can fire-roasted diced tomatoes, with juice • 3 cups chicken stock • 1 (6 ounce) can tomato paste • salt to taste

METHOD

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.