Chicken Chorizo Chili with Fire Roasted Tomatoes

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 8 ounces chorizo sausage, casing removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (28 ounces) fire-roasted diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Fresh cilantro for garnish
• Sour cream for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add chicken and cook until browned.
2. 2 Push chicken to the sides and add chorizo, breaking it up with a spoon. Cook until browned.
3. 3 Add onion, garlic, and bell pepper. Sauté until softened.
4. 4 Stir in diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes.
6. 6 Season with salt to taste. Serve garnished with cilantro and a dollop of sour cream.

Equipment

• Large pot
• Wooden spoon

Variations

• Add beans like kidney or pinto for extra heartiness.
• For a vegetarian option, swap chicken for an extra cup of beans and use vegetable broth.

Substitutions

• Substitute chicken with ground turkey for a leaner option.
• If chorizo is unavailable, use Italian sausage for a different flavor profile.

Pairings

• Pairs well with a crisp lager or a glass of Zinfandel.

Nutrition

Tips

• For extra flavor, toast the chili powder and cumin in the oil before adding the vegetables.
• If you prefer a thicker chili, mash some of the beans against the side of the pot.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices.

FAQ