Ingredients for Chunky Chicken And Chorizo Chili
- Extra Virgin Olive Oil
- Chorizo Sausage
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 medium onion, chopped
- Garlic Cloves
- Red Bell Pepper
- Kidney Beans
- 1 cup beer
- Diced Tomatoes
- salt to taste
- Chicken Stock
- Quick Cooking Polenta
- 2 tablespoons butter
- 2 tablespoons chopped scallions
- Thyme Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chunky Chicken And Chorizo Chili? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chunky Chicken And Chorizo Chili
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
- Add 8 ounces of chorizo sausage and cook, breaking it up with a spoon, until the fat is rendered and the chorizo is browned (about 2 minutes).
- Push the chorizo to the sides of the skillet. Add 1 pound of ground chicken and cook, breaking it up with a spoon, until browned (5-6 minutes).
- Season the chicken with 1 tablespoon chili powder and 1 teaspoon cumin while it cooks.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), and 1 (15-ounce) can of kidney beans (drained and rinsed) to the skillet. Cook for another 5-6 minutes, stirring occasionally.
- Pour in 1 cup of beer and simmer for 1 minute to reduce the liquid. Stir in 1 (28-ounce) can of crushed tomatoes.
- Season with salt to taste and reduce heat to low. Simmer for 10-15 minutes to allow flavors to meld.
- While the chili simmers, prepare the polenta: Bring 6 cups of chicken or vegetable stock to a boil in a medium saucepan.
- Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce heat to low and continue stirring until the polenta thickens into a creamy porridge (2-3 minutes).
- Stir in 2 tablespoons of butter, 2 tablespoons of chopped scallions, 1 tablespoon of fresh thyme leaves, and salt to taste.
- To serve, fill bowls halfway with polenta. Create a well in the center of the polenta and spoon the chili into the well.
- Garnish with extra fresh thyme and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
48g
Fat
65g
Carbs
12g
