Ingredients1 h 5 m servings 557 cals
- Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
- Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.
Per Serving: 557 calories; 23.2 g fat; 38 g carbohydrates; 45.9 g protein; 107 mg cholesterol; 1525 mg sodium. Full nutrition
ReviewsRead all reviews 18
This was very good. I used soyrizo instead of chorizo to cut back a bit on calories and grease. I browned up the meats and threw it all in the crockpot for 4 hours
I made this but the chorizo I used from Aldi was a bit vinegar-y tasting so I'd add a touch of sugar next time. I loved it and served with scallions, sour cream and sharp grated cheddar and corn...
This was a fantastic, quick chili. I made slow-cooker shredded chicken instead of using the ground chicken, but otherwise it was the same. And I always recommend using greek yogurt (in place of ...
I just made this for dinner tonight. I barely ever cook so have pretty much no cooking skill, but this turned out great! Per other suggestions I added a small can of corn and reduced the chicken...
I halved the recipe, used chopped chicken, fava beans and chickpeas. Only used about 1 cup of chicken broth, and skipped the tomato paste. This was delicious! Topped with grated cheddar and sou...
This was a really tasty chilli recipe. The minor complaint I have is that there seemed to be too much liquid -- three cups chicken stock and a bottle of beer -- relative to the other ingredients...
The only change we made was the addition of a small can of corn. Otherwise we followed the recipe exactly. It's my new favorite chili.
This is easy to prepare. Kind of hard to go wrong. I tastes really good. In order to accommodate the taste buds of a five year old, I did "kick it down" just a tad by using only 3tbl chili po...