Chorizo Chicken Chili

Prep: 15 mins

Cook: 35 mins

Difficulty: Easy

Servings: 6 Servings

This 30-minute chili, featuring the flavorful power couple of chorizo and chicken, is what you make on Wednesday when you hit a wall on what to make for dinner. A change of pace from a beefy chili, this one-pot meal kicks up the flavor with spicy chorizo and seared chicken thighs. Smoky, fire-roasted tomatoes and two types of beans make up the sauce, with a few dashes of spices and herbs added in to give it a complex flavor.

Ingredients

3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
12 ounces fresh Mexican chorizo, casings removed
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 (28-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 cup low-sodium chicken broth
Sour cream
Thinly sliced scallions
Coarsely chopped fresh cilantro

Instructions

Heat the oil in a Dutch oven or large stockpot over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the chorizo, chicken, salt, and pepper. Cook, breaking up the chorizo with a wooden spoon, until all of the meat is browned and cooked through, 6 to 8 minutes.
Add the tomato paste, chili powder, cumin, oregano, and cinnamon. Cook, stirring so that the spices don't burn, for 1 minute. Add the tomatoes and their juices, cannellini beans, kidney beans, and broth, and stir to combine. Bring to a boil, then reduce the heat and simmer for 15 minutes. Stir the chili once more and serve with toppings, if desired.