Chicken Chorizo Chili
My favorite farmers market in Nashville is the Richland Creek Farmer’s Market. It happens every Saturday morning from 9am-12pm (10-12 during the winter months). Farmers and ranchers from all over the area come set up their tents and sell their goods. I get as many of the goods as possible for this chicken chorizo chili from the market.
The best meat in Tennessee, in my humble opinion, comes from Wedge Oak Farm. It’s woman owned (Karen is the best!) and they really take care of their animals.
I always try to buy my meats from local ranchers. The quality of the nutrients is better, the animal’s quality of life is better, the footprint is smaller, and it is helping small businesses instead of big corporations.
This chicken chorizo chili is my ultimate cold weather dish. We love it so much I put it in my wedding cookbook favor. The meat comes from Wedge Oak, the vegetables from other farmers when possible, and it comes together for a bowl of deliciousness.
Servings: 6-8
Ingredients:
-1 lb organic ground chicken
-1 lb organic crumbly pork chorizo
-2 bell peppers, diced
-1 jalapeno, diced
-1 15oz can fire roasted tomatoes OR rotel
-1 15oz can organic black beans, drained
-1 cup corn (frozen or fresh)
-3 tbsp chili powder
-3 tbsp cumin
-1 tbsp cayenne (more or less to taste)
-1 tbsp salt
-6 oz tomato paste
-1.5 cups stock (make this homemade if you’re sensitive to onions and garlic, or use water and add a little extra spices)
-1 tbsp apple cider vinegar
Instructions:
1. In a large dutch oven or pot, cook the ground chicken. Remove and set aside.
2. Cook the chorizo, breaking it up into small pieces. Remove and set aside with the chicken.
3. Add in the peppers and cook until soft, about 5 minutes.
4. Stir in the tomatoes with their juices and stir.
5. Put the meat back in, along with the beans and corn.
6. Add in all of the spices and mix well.
7. Pour in the stock, tomato paste, and apple cider vinegar. Stir well and allow to come to a low boil.
8. Reduce to a low simmer and cover. Let the chili simmer for 30 minutes to an hour, stirring occasionally. Check your spice levels, add more if needed.
9. Serve with your favorite chili toppings! We add cheese, avocado, and serve with cornbread.
Chicken Chorizo Chili
Ingredients
- 1 lb ground chicken
- 1 lb ground chorizo
- 2 bell peppers diced
- 1 jalapeno diced
- 1 15oz can fire roasted tomatoes OR rotel
- 1 15oz can black beans drained
- 1 cup corn fresh or frozen
- 3 tbsp chili powder
- 3 tbsp cumin
- 1 tbsp cayenne
- 1 tbsp kosher or sea salt
- 6 oz tomato paste
- 1.5 cups chicken stock
- 1 tbsp apple cider vinegar
Instructions
- In a large dutch oven or pot, cook the ground chicken. Remove and set aside.
- Cook the chorizo, breaking it up into small pieces. Remove and set aside with the chicken.
- Add in the peppers and cook until soft, about 5 minutes.
- Add in the tomatoes with their juices and stir.
- Stir the meat back in, along with the beans and corn.
- Add in all of the spices and mix well.
- Pour in the stock, tomato paste, and apple cider vinegar. Stir well and allow to come to a low boil.
- Reduce to a low simmer and cover. Let the chili simmer for 30 minutes to an hour, stirring occasionally. Check your spice levels, add more if needed.
- Serve with your favorite chili toppings! We add cheese, avocado, and serve with cornbread.