Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
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!
Equipment
- 1 large 30cm / 12 inch skillet or deep-sided pot
- Kitchen knife and cutting board
- Plate
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
- 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)
- Meanwhile, slice the chorizo lengthways then cut the chorizo into small (1-inch/2.5cm) pieces.1 lb. 450g chorizo
- 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.1 large onion, 4 garlic cloves, 1 red bell pepper
- 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.1 tablespoon chili powder, 1 teaspoon of dried chili, 1 teaspoon of Cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon La Vera smoked paprika
- 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
- 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
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
