Chorizo Chicken Chili

By kelsa94

Ingredients

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

Details

Adapted from thekitchn.com

Preparation

Step 1

Make Ahead

Serves 6

boneless, skinless chicken thighs, cut into 1-inch pieces

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.