Chicken & Chorizo Chili

It’s been dreary AF outside for several days in a row and nothing warms me up like a really good bowl of chili! With just the right balance of veggies, beans, and meat (in my opinion of course), this chicken and chorizo chili is the perfect option for when you have the time but want something relatively simple (and downright delicious) to make. Bonus – you’ll likely have leftovers, but no judgement if you don’t 😉

Leave a comment below if you try the recipe!

Chicken & Chorizo Chili

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2 lbs. chicken breast
  • 1 lb. chorizo
  • 2 medium onions (whatever kind you prefer)
  • 3 green peppers
  • 2 poblano peppers
  • 7-10 garlic cloves
  • 2 15oz. cans of fire roasted tomatoes
  • 2 15oz. cans of great northern beans
  • 1 15oz. can of garbanzo beans
  • 1 15oz. can of pinto beans
  • 1 32oz. carton of chicken stock
  • 1 packet Kinder’s Woodfired Chili Seasoning Mix

Directions

  1. prep the ingredients (dice the peppers & onions, and rinse the beans)
  2. Using a large stock pot (on medium heat), brown and crumble the chorizo
  3. Add diced onion, pepper, and garlic and cook for 5-10 minutes (stirring occasionally)
  4. Add tomatoes, beans, seasoning, and about 1/3 of the chicken stock
  5. Once the chili is bubbling, reduce heat to simmer
  6. In a separate pan (on medium heat), place chicken breasts in single layer and cover with the remaining chicken stock
  7. Once chicken is cooked all the way through (approx. 15-30 mins.), place chicken breasts in bowl and add all remaining stock in with the chili
  8. Shred chicken and add to chili
  9. Let simmer for about 2+ hours, stirring occasionally
  10. To serve, add chili to bowl with desired toppings (I kept it simple this time with some queso fresco and sliced green onion)

Ashley
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