American · Dinner
Chorizo and Chicken Chili
Chorizo and chicken chili built on browned Mexican chorizo and chicken thigh, simmered with pinto beans, canned tomatoes, onion, garlic and warm ground spices until thickened. Cumin, chili powder and smoked paprika carry the flavour. Topped with cheddar and cilantro, served with lime wedges.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
810Calories
51.6gProtein
54.3gFat
25.4gCarbs
8.1gSugar
6.9gFiber
1665mgSodium
246mgChol
18gSat Fat
725mgPotassium
285mgCalcium
3.2mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-carb
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Dice the chicken thigh, chop the onion, mince the garlic, and grate the cheddar so everything is ready.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the Mexican chorizo and chicken thigh 5 minutes until the chorizo renders red fat and chicken loses its pink surface.
3
Bloom
Add onion and garlic, cook over medium 4 minutes until soft, then stir in chili powder, ground cumin and smoked paprika 1 minute until fragrant.
4
Simmer
Stir in tomato paste and canned tomatoes over medium 2 minutes, then add pinto beans, chicken stock and salt and simmer over medium-low 35 minutes until thickened.
5
Plate
Ladle into a bowl and top with grated cheddar and chopped cilantro, serving the lime wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 5.2 oz150g Mexican chorizo
- 1 cup170g pinto beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup160g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 1 1/2 tsp1 1/2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp32g tomato paste
- 1 1/2 cup360ml chicken stock
- 2 tbsp30ml olive oil
- 2 oz56g cheddar cheese
- 4 tbsp4 tbsp cilantro
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
