Ingredients Original recipe yields 8 servings Ingredient Checklist 1 tablespoon extra-virgin olive oil ¾ pound chorizo sausage, chopped 2 pounds ground chicken ¼ cup chili powder 1 ½ tablespoons ground cumin 1 onion, chopped 3 cloves garlic, finely chopped 1 red bell pepper, chopped 1 (15 ounce) can black beans, drained 1 (15 ounce) can white beans, drained 1 (12 fluid ounce) can or bottle beer 1 (28 ounce) can fire-roasted diced tomatoes, with juice 3 cups chicken stock 1 (6 ounce) can tomato paste salt to taste Directions Instructions Checklist Step 1 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. Step 2 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.Nutrition Facts Per Serving: 556.8 calories; protein 45.9g 92% DV; carbohydrates 38g 12% DV; fat 23.2g 36% DV; cholesterol 106.9mg 36% DV; sodium 1525.4mg 61% DV. Full Nutrition
