Chicken and chorizo chilli

    1 hour 5 min

    Chicken and chorizo are simmered with plenty of beans and spices for a warm and comforting chilli for cold winter nights.

    2 people made this

    Serves: 8 

    • 1 tablespoon extra-virgin olive oil
    • 350g chorizo, sliced
    • 900g minced chicken or turkey mince
    • 30g chilli powder
    • 1 1/2 tablespoons ground cumin
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 red pepper, chopped
    • 1 (400g) tin black beans, drained
    • 1 (400g) tin white beans, drained
    • 1 bottle beer
    • 2 (400g) tins chopped tomatoes with chilli, with juice
    • 700ml chicken stock
    • 175g tomato puree
    • salt to taste

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Heat olive oil in a casserole pot or a large saucepan over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon and set aside on a plate. Add minced chicken or turkey mince; cook and stir until meat has browned, 5 to 6 minutes. Season with chilli powder and cumin.
    2. Stir chorizo, onion, garlic, red pepper, black beans and white beans into chicken; cook and stir until onion begins to soften, 5 to 6 minutes. Pour beer into chilli; bring up to a simmer. Add tomatoes, chicken stock and tomato puree; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavours blend, about 30 minutes.

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