Warm, smoky, and incredibly hearty, Chicken Chorizo Chili is the kind of comforting one-pot meal that brings bold flavor to your table with minimal effort. This robust chili is made with juicy shredded chicken, spicy crumbled chorizo, fire-roasted tomatoes, and a medley of beans, all simmered together to create a bowl of chili that’s rich, filling, and loaded with savory goodness. Whether you’re cooking for game day, a chilly weeknight, or simply craving something cozy, this chili hits the spot. The combination of chicken and chorizo adds depth and complexity, while the chili seasoning and vegetables make it wholesome and satisfying. Perfect with a slice of cornbread or a dollop of sour cream on top, this is a chili you’ll want to make again and again.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chorizo (Mexican style, casing removed)
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can fire-roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon ground black pepper
- Optional toppings: shredded cheese, sour cream, sliced green onions, jalapeño slices, chopped cilantro
Preparation
Step 1: Brown the Chorizo
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until fully browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels and set aside.
Step 2: Sauté the Vegetables
In the same pot, add diced onion, red bell pepper, and green bell pepper. Cook for 5–6 minutes or until vegetables are softened. Stir in the minced garlic and sauté for 1 more minute until fragrant.
Step 3: Build the Chili Base
Add tomato paste to the vegetables and stir to coat. Let it cook for 2 minutes to deepen the flavor. Pour in the fire-roasted tomatoes, chicken broth, and return the cooked chorizo to the pot.
Step 4: Add Chicken and Seasonings
Stir in shredded chicken, black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine.
Step 5: Simmer the Chili
Bring the chili to a low boil, then reduce heat and let it simmer uncovered for 25–30 minutes, stirring occasionally, until it thickens and flavors meld.
Step 6: Adjust and Serve
Taste and adjust seasoning if needed. Ladle into bowls and serve hot with your favorite toppings.
Variations
- Substitute ground turkey or beef for chicken if desired
- Use hot chorizo for an extra spicy kick
- Add corn kernels for sweetness and color
- Stir in a splash of heavy cream for a creamy chili
- Use pinto beans instead of black or kidney beans
- Add diced sweet potatoes for extra heartiness
Cooking Notes
- Mexican-style chorizo is raw and crumbly; don’t use cured Spanish chorizo
- Rotisserie chicken saves time and adds great flavor
- Fire-roasted tomatoes bring a smoky depth, regular diced tomatoes work too
- Letting the chili simmer uncovered helps it thicken naturally
- This recipe can be doubled for meal prep or freezing
Serving Suggestions
- Serve with cornbread, tortilla chips, or crusty bread
- Top with cheddar cheese, sour cream, and green onions
- Pair with a simple green salad for a balanced meal
- Serve over white rice or mashed potatoes for a hearty twist
- Add crushed tortilla chips on top for crunch
Tips
- Make it in a slow cooker: brown the chorizo, then combine everything in the crockpot and cook on low 6–8 hours
- Leftovers taste even better the next day
- Freeze individual portions for easy weeknight meals
- Use pre-diced frozen onions and peppers to save prep time
- Add a teaspoon of cocoa powder or espresso powder for depth of flavor
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per serving, based on 6 servings)
- Calories: 420
- Protein: 26g
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 6g
- Sodium: 820mg
FAQs
Can I use precooked chicken?
- Yes, rotisserie or leftover shredded chicken works perfectly in this recipe.
What type of chorizo should I use?
- Use Mexican-style chorizo, which is uncooked and crumbles when cooked.
Can I make this in advance?
- Absolutely. It keeps well in the fridge for up to 4 days and tastes even better the next day.
Is it freezer-friendly?
- Yes. Let the chili cool completely, portion into airtight containers, and freeze for up to 3 months.
Can I make it less spicy?
- Use mild chorizo and reduce the chili powder if you prefer a milder chili.
Conclusion
Chicken Chorizo Chili is a spicy, smoky, and deeply satisfying recipe that proves chili doesn’t have to be complicated to be impressive. Packed with hearty beans, bold chorizo, tender shredded chicken, and just the right amount of spice, this dish is destined to be a hit at family dinners, tailgates, or cozy nights in. It’s incredibly versatile, make it ahead, customize it to your liking, and enjoy leftovers that only get better with time. Whether you’re a seasoned chili lover or just trying something new, this recipe brings warmth and comfort with every bite.