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Chicken and Chorizo Chili

3 boneless, skinless chicken breasts cut into bite-size pieces
2 lbs. Chorizo sausage
1 large onion, chopped
4 cloves garlic, minced
1 15.5 oz. can chili beans
2 15.5 oz. cans light red kidney beans
1 15.5 oz. can diced tomatoes
2 15 oz. cans tomato sauce
1 28 oz. can crushed tomatoes
2 ½ cups chicken stock
1 teaspoon salt
1 tablespoon sugar
4 tablespoons chili powder
½ teaspoon cayenne powder

In a large skillet, melt a couple tablespoons of butter or margarine and cook chicken breast pieces until no longer pink. Using a slotted spoon, remove from skillet and add to a large slow-cooker. In a separate pan, brown Chorizo sausage. Drain and add to slow-cooker. Add remaining ingredients. Cover and cook on low 6-8 hours.

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