Chunky Chicken and Chorizo Chili
Bursting with bold flavors and hearty ingredients, this Chunky Chicken and Chorizo Chili is a crowd-pleasing twist on a classic comfort food. Tender chunks of chicken breast and smoky chorizo sausage are simmered with vibrant bell peppers, hearty beans, and a rich tomato base spiced with chili powder, cumin, and smoked paprika. Perfectly balanced with a touch of heat and aromatic spices, this one-pot wonder is ready in just over an hour, making it an ideal weeknight dinner or game day favorite. Customize your bowl with fresh cilantro, creamy sour cream, and melty cheddar cheese for a satisfying, flavor-packed meal. Whether you’re craving comfort or cooking for a crowd, this irresistible chili is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 lb total) chicken breasts
- 8 oz chorizo sausage
- 2 tbsp olive oil
- 1 medium (diced) yellow onion
- 2 medium (any color, diced) bell peppers
- 4 large (minced) garlic cloves
- 28 oz canned diced tomatoes
- 15 oz (drained and rinsed) canned kidney beans
- 15 oz (drained and rinsed) canned black beans
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 0.25 cup (chopped, optional garnish) fresh cilantro
- 0.5 cup (optional for serving) sour cream
- 0.5 cup (optional for serving) shredded cheddar cheese
Instructions
Dice the chicken breasts into bite-sized chunks. Slice the chorizo into small rounds or half-moons.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces to the pot, season lightly with salt and pepper, and cook until browned on the outside, about 5 minutes. Remove the chicken from the pot and set aside.
Add the sliced chorizo to the same pot. Cook for 4-5 minutes, allowing the fat to render and the edges to brown slightly. Remove the chorizo and set aside with the chicken.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, followed by the diced onion and bell peppers. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the canned diced tomatoes (with juice), tomato paste, chicken broth, chili powder, cumin, smoked paprika, and dried oregano. Stir everything together well.
Return the cooked chicken and chorizo to the pot. Add the kidney beans and black beans, stirring to combine.
Bring the chili to a gentle boil over medium-high heat. Reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and season with more salt and pepper, if necessary. If the chili is too thick, add a little more chicken broth to reach your desired consistency.
Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 12193 mg | 530% | |
| Total Carbohydrate | 278.7 g | 101% | |
| Dietary Fiber | 100.7 g | 360% | |
| Total Sugars | 51.7 g | ||
| Protein | 430.1 g | 860% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1080 mg | 83% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 6925 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
