chicken chorizo bean chili

Chicken Chorizo and Beans Chili





Yield 12 servings


24 ounces chicken chorizo

2 tablespoons olive oil

1 small to medium yellow onion, chopped

2 garlic cloves, minced

4 tablespoons chili powder

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1/4 cup red wine or dark beer  (optional)

1, 28-ounce can diced tomatoes

1, 28-ounce can tomato puree

1 dried chipotle pepper

3 bay leaves

2, 15-ounce cans beans of your choice (pinto, black, or white)

optional toppings: shredded cheddar, cilantro, sour cream, avocado


  1. Remove the chicken chorizo from its casings, break it up into bite-size crumbles, and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened, about five minutes. 
  3. Stir in the chili powder, dried oregano, and cinnamon. 
  4. Next add the wine or beer, if using, diced tomatoes, tomato puree, and chicken chorizo. 
  5. Drop in the dried chipotle pepper and bay leaves and stir until blended.
  6. Cover the pot, leaving the lid slightly ajar, and simmer for 30 minutes to two hours, stirring occasionally. 
  7. Remove the bay leaves and dried pepper from the chili. 
  8. Rinse the beans well and stir them into the chili before serving. 
  9. Garnish with assorted toppings.


I used two, 12-ounce packages of Aidells brand chorizo smoked chicken sausage for this chili. 

If you use a chorizo or other sausage that is not fully cooked like the Aidells, you'll want to start by browning the sausage in the large pot you plan to use for the chili. Cook for a few minutes (it doesn't need to cook all the way through), and then use a slotted spoon to remove and set aside the browned sausage. Continue by adding the olive oil to the pot and softening the onion and garlic. Stir the sausage back into the chili in step 5 when you add the dried chipotle pepper and bay leaves.

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Recipe by Love & Flour at