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Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)

Written By: Byron | October 9, 2023
A large pan of Chicken chorizo chili.

Spicy and flavorful, this chicken chorizo chili one-pot recipe has quickly become our go-to recipe for when we’re craving some heat. It’s spicy and flavorful without overdoing the heat ratio too much. This recipe has the perfect combination of delicious chicken mince simmered down with lots of chorizo sausage, smoky paprika, cayenne pepper, and of course, lots of chili

Use fresh or dried chili for this recipe to suit your tastes. Serve chicken chorizo chili alongside your favorite greens, with avocado, some diced spring onion, and a good dollop of natural yogurt or sour cream and you’ve got the perfect chili recipe combination! 

This recipe makes around 8 servings and is great when served on top of some steamed white rice or a tortilla wrap. And of course, like any chili recipe, it’s always better the next day: check out storage info in the article and recipe below.

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Serving:

8 servings

Ready in:

1 hour, 15 mins

Skill level:

Easy

Serve with:

steamed rice

Some ground chicken mince sits beside some chorizo sausage, spices,and dried chili.

How to Make Chicken Chorizo Chili

Ingredients

(8 Servings)

  • 3 tablespoons extra virgin olive oil
  • 1 lb. (450g) chorizo 
  • 1 lb. (450g) ground chicken (or sub for turkey or pork) 
  • 1 large onion, chopped fine
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon of dried chili (we used red pepper flakes)
  • 1 teaspoon of Cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon La Vera smoked paprika 
  • 1 28 oz. / 800g can tomato purée (or diced tomatoes)
  • 2 cups chicken broth (homemade or store-bought)
  • 1 15 oz. / 425g can cannellini (white kidney) beans, rinsed
  • Salt and freshly ground pepper (to taste)

Note: If you’re planning to make your own homemade stock for this recipe, check out our homemade chicken stock recipe here.

For serving (ideas)

  • Steamed rice
  • Tortilla wraps
  • Grated cheddar
  • Diced spring onion
  • Diced avocado 
  • Chopped cilantro or fresh basil
  • Sour cream or natural yogurt

Equipment needed

Method

Step 1 – Brown Chicken and Chorizo

  • Prepare your chicken broth and set aside to simmer. Add any veg ends (bell pepper, onion skins) to help add flavor to your stock. 
  • In a large skillet or pot on high heat, add half the olive oil and cook the ground chicken for 3 minutes or until it starts to brown slightly. 
  • Meanwhile, slice the chorizo lengthways then cut the chorizo into small (1-inch/2.5cm) pieces. 
  • Add the chorizo pieces to the pan with the chicken and stir frequently. Cook until the oil releases from the chorizo (around 5 minutes). Once done, transfer the chicken and chorizo to a plate (leave the chorizo oil in the pan). 

Step 2 – Build Chili Sauce

  • Reduce heat to medium and add the remaining olive oil to the pan. Saute the onion and garlic until golden. Add the red pepper strips and saute for an additional 5 minutes
  • Add chicken broth and bring to a boil and cook for 5 minutes
  • Add chili powder, oregano, smoked paprika, and cayenne pepper and stir spices through, allowing ingredients to simmer for 2 minutes.
  • Add the tomato purée and bring to a boil. Reduce heat to medium-low and continue to simmer for around 30 minutes or until everything starts to reduce. 
  • Return the chorizo and ground chicken meat to the pan, cover, and cook for another 10 minutes. Add the cannellini beans, cover, and cook for 10 minutes more on medium-low heat.

Step 3 – Serve

  • Serve chili in bowls over steamed rice topped with cheddar, diced avocado, spring onion, and natural yogurt (or sour cream).

 Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

How Hot is This Chili Recipe?

For this chili recipe, we are using a few different ingredients to add some heat to the dish: Chorizo sausage, smoked paprika, cayenne pepper, chili powder, and dried chili. This creates a wonderful layering of heat without overwhelming the other flavors in the recipe.

If you are looking to make your chili more spicy, consider using a fresh chili variety that you’ve cooked with before and have a good gauge of how spicy they are. (See notes below on a few chili varieties to add some serious heat to your chili recipe). 

Spanish chorizo sausage

First off there is the Spanish chorizo itself. We use Spanish chorizo sausage that is raw and made with ground pork meat that’s already added with garlic, smoked paprika, and other seasonings. Chorizo is not usually very spicy, as it is made with smoked paprika, but typically it does carry a little ‘warmth’. Speak to your local butcher if you’re looking for a spicy chorizo sausage. 

Smoked paprika

We used Pimentón de La Vera which is a type of Spanish smoked paprika renowned in Spain for giving recipes a rich smoky flavor. Although it’s labeled ‘spicy’ it isn’t considered very spicy in the world of chili, but well worth using to add that delicious smoky flavor. 

Check out our complete Guide to Hot Paprika, Smoked Paprika, and Sweet Paprika here.

Chili powder

Chili powder comes in various heat strengths between 500 and 1,500 Scoville units. That’s enough to produce a mild burn, but not enough to make food really spicy. 

Cayenne pepper

Another great way to add some heat is using cayenne pepper. Be mindful that cayenne pepper is actually more spicy than chili powder, and is considered a medium-hot chili registering between 30,000 to 50,000 Scoville heat units. It’s also a bright spiciness, meaning you’ll notice it first on the tip of your tongue, although it doesn’t linger for too long. 

Dried chili (red pepper flakes)

As with chilies themselves, there are plenty of different intensities of spice when it comes to dried chili. Red Pepper Flakes (Capsicum annuum) are hot, measuring between 32,000 – 48,000 SHU (Scoville Heat Units). Always check the packaging for how hot they are before cooking with dried chili.  

Some other examples of dried chili: 

  • Maras Chiles measure between 4,000-8,000 Scoville Heat Units (SHU).
  • Guajillo Chile Flakes are medium-heat flakes that measure between 2,500-5,000 Scoville Heat Units (SHU).
  • Korean Chili Flakes measure between 4,000-8,000 Scoville Heat Units (SHU).
  • Chipotle Morita Chile Flakes are mild-to-medium chile pepper flakes that deliver somewhere between 2,500-10,000 Scoville Heat Units (SHU)

How to Make This Recipe (REALLY) Spicy! 

Of course, how hot and spicy you like your chili really is a personal choice, and this recipe is made to offer a good amount of layered heat from the different spices. We totally get that some like it hot, like really hot, so this section is for you! 

If you want to make an extra spicy version of this recipe, consider using fresh chili, here are a few suggestions with the associated heat values:

Jalapeño Pepper

Typically ranges from 2,500 to 8,000 SHU, considered mild to moderately spicy. Jalapeño peppers are easy to find in the USA, UK, Europe, and Australia, with most supermarkets stocking fresh or Jalapeños in a jar. 

Birdseye Chili 

They typically have a Scoville Heat Unit (SHU) rating of 50,000 to 100,000. Most will agree they offer a good spicy kick that lingers.

Ghost Pepper (Bhut Jolokia)

Native to India, the Ghost Pepper averages around 1,041,427 SHU, but some individual peppers have been tested at over 1,500,000 SHU.

Hot Dried Chili Flakes

Another quick and easy way to add a spicy punch to your chili is by using more dedicated spicy dried chili flakes:

  • Rocoto Pepper Flakes (Capsicum pubescens) are hot pepper flakes that measure between 30,000-80,000 units on the Scoville Heat Unit scale (SHU). They are small, thick-walled peppers with a similar appearance to a dwarf bell pepper. When the Rocoto’s flesh and seeds are dried and crushed, they are a great way to add a fierce heat to any recipe.
  • Scotch Bonnet Chile Flakes (Capsicum chinense) are incredibly hot chilies that measure between 100,000-300,000 Scoville Heat Units (SHU). Scotch Bonnets add flavor to many different cuisines and dishes worldwide and are frequently found in hot sauces and condiments.

Chicken and Chorizo

Chicken and chorizo are a match made in heaven and are often paired in Spanish cuisine! You’ll find the combination in everything from hearty Spanish Stews to delicious baked empanadas. 

For this chicken chorizo recipe, the ground chicken mince can be made with chicken breast meat (healthy) or with any of the other cuts of chicken (more fatty) and will absorb all of the flavors of the chorizo sausage once it releases the delicious smoky paprika-infused oil. 

Here are a few more chicken and chorizo recipes:

A large pan of Chicken chorizo chili.

FAQs

How long does this chicken chorizo chili recipe take to make? 

    • Prep time: 5 minutes
    • Cook time: 1 hour, 10 minutes
    • Total time: 1 hour, 15 minutes

    How hot and spicy is this recipe?

    This recipe is considered mildly spicy. Here’s the Scoville Heat Units (SHU) rating for the spicy ingredients used:

    • 1 tablespoon Chili powder (500 – 1,500 SHU)
    • 1 teaspoon of dried chili (32,000 – 48,000 SHU)
    • 1 teaspoon of Cayenne pepper (30,000 – 50,000 SHU)
    • 1 teaspoon La Vera smoked paprika (around 590 SHU)
    • Spanish Chorizo (around 590 SHU)

    How do I make a chili recipe more spicy?

    Add fresh chilies such as Jalapeño Peppers, Birdseye chilies, or add more cayenne pepper or dried chili flakes. You can also add a spicier version of dried chili flakes. 

    How do I make this recipe less spicy?

    Simply reduce or omit the amount of chili powder, cayenne pepper, and dried chili used. Serve with plenty of steamed rice and natural yogurt or sour cream to help diffuse the spiciness. 

    Can I use ground pork or beef mince instead of chicken?

    Yes absolutely. Ground Pork, beef, or even ground turkey mince can be substituted for ground chicken mince with no change to the cooking times.

    Nutrition Facts

    *Based on a 200g serving of chicken chorizo chili with no toppings.

     

    Serving size: 200g

    Servings: 8

    Amount per serving

     

    Calories

    308

    % Daily Value*

    Total Fat 16.4g

    21%

    Saturated Fat 4g

    20%

    Cholesterol 81mg

    27%

    Sodium 767 mg

    33%

    Total Carbohydrate 16.7g

    6%

    Dietary Fiber 5.1g

    18%

    Total Sugars 4.9g

     

    Protein 25.3g

     

    Vitamin D 0mcg

    0%

    Calcium 61mg

    5%

    Iron 3mg

    14%

    Potassium 537mg

    11%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    A large pan of Chicken chorizo chili.

    Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)

    Byron
    Spicy and flavorful, this chicken chorizo chili one-pot recipe has quickly become our go-to recipe for when we're craving some heat. It’s spicy and flavorful without overdoing the heat ratio too much. This recipe has the perfect combination of delicious chicken mince simmered down with lots of chorizo sausage, smoky paprika, cayenne pepper, and of course, lots of chili!
    5 from 1 vote
    Prep Time 5 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 15 minutes
    Course dinner, Main Course, main meal
    Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
    Servings 8 people
    Calories 308 kcal

    Equipment

    Ingredients

    For the Chili

    • 3 tablespoons extra virgin olive oil
    • 1 lb. 450g chorizo
    • 1 lb. 450g ground chicken (or sub for turkey or pork)
    • 1 large onion chopped fine
    • 1 red bell pepper thinly sliced
    • 4 garlic cloves minced
    • 1 tablespoon chili powder
    • 1 teaspoon of dried chili we used red pepper flakes
    • 1 teaspoon of Cayenne pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon La Vera smoked paprika
    • 1 28 oz. / 800g can tomato purée or diced tomatoes
    • 2 cups chicken broth homemade or store-bought
    • 1 15 oz. / 425g can cannellini white kidney beans, rinsed
    • Salt and freshly ground pepper to taste

    For serving (ideas)

    • Steamed rice
    • Tortilla wraps
    • Grated cheddar
    • Diced spring onion
    • Diced avocado
    • Chopped cilantro or fresh basil
    • Sour cream or natural yogurt

    Instructions
     

    Step 1 - Brown Chicken and Chorizo

    • Prepare your chicken broth and set aside to simmer. Add any veg ends (bell pepper, onion skins) to help add flavor to your stock.
      2 cups chicken broth
      A large pot of homemade chicken stock
    • In a large skillet or pot on high heat, add half the olive oil and cook the ground chicken for 3 minutes or until it starts to brown slightly.
      3 tablespoons extra virgin olive oil, 1 lb. 450g ground chicken (or sub for turkey or pork)
      a pan of chicken mince
    • Meanwhile, slice the chorizo lengthways then cut the chorizo into small (1-inch/2.5cm) pieces.
      1 lb. 450g chorizo
      chorizo added to a pan with chicken mince.
    • Add the chorizo pieces to the pan with the chicken and stir frequently. Cook until the oil releases from the chorizo (around 5 minutes). Once done, transfer the chicken and chorizo to a plate (leave the chorizo oil in the pan).
      chorizo added to a pan with chicken mince.

    Step 2 - Build Chili Sauce

    • Reduce heat to medium and add the remaining olive oil to the pan. Saute the onion and garlic until golden. Add the red pepper strips and saute for an additional 5 minutes.
      1 large onion, 4 garlic cloves, 1 red bell pepper
      sauteed onion in a parge skillet
    • Add chicken broth and bring to a boil and cook for 5 minutes.
      chicken stock is added to a pan with sauteed onion and red bell pepper.
    • Add chili powder, oregano, smoked paprika, and cayenne pepper and stir spices through, allowing ingredients to simmer for 2 minutes.
      1 tablespoon chili powder, 1 teaspoon of dried chili, 1 teaspoon of Cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon La Vera smoked paprika
      Spices are added to a pan of sauteed onion and red bell pepper.
    • Add the tomato purée and bring to a boil. Reduce heat to medium-low and continue to simmer for around 30 minutes or until everything starts to reduce.
      1 28 oz. / 800g can tomato purée
      Chili sauce simmers in a large pan.
    • Return the chorizo and ground chicken meat to the pan, cover, and cook for another 10 minutes. Add the cannellini beans, cover, and cook for 10 minutes more on medium-low heat.
      1 15 oz. / 425g can cannellini, Salt and freshly ground pepper
      Ground chicken mince and chorizo is added to. pan of chili sauce.

    Step 3 - Serve

    • Serve chili in bowls over steamed rice topped with cheddar, diced avocado, spring onion, and natural yogurt (or sour cream).
      Steamed rice, Tortilla wraps, Grated cheddar, Diced spring onion, Diced avocado, Chopped cilantro or fresh basil, Sour cream or natural yogurt
      A large pan of Chicken chorizo chili.

    Video

    Nutrition

    Serving: 200gCalories: 308kcalCarbohydrates: 16.7gProtein: 25.3gFat: 16.4gSaturated Fat: 4gCholesterol: 81mgSodium: 767mgPotassium: 537mgFiber: 5.1gSugar: 4.9gCalcium: 61mgIron: 3mg
    Keyword 1 hours recipe, cayenne pepper, chicken, Chicken and chorizo, chicken chorizo chili, chili, chili flakes, chilli, chorizo, one-pot, spicy

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