Chorizo Chicken Chili with Lime Cilantro Sour Cream

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless
  • 3/4 lb Chorizo sausage

• Produce

  • 1 tbsp Cilantro, fresh
  • 3 cloves Garlic
  • 1 (15 ounce can Kidney beans, white
  • 1 (15 ounce can Kidney beans, red
  • 1/2 tbsp Lime, zest
  • 1 Lime, wedges
  • 1 Onion
  • 1 Red bell pepper
  • 1 28 ounce can Tomatoes, fire-roasted with juice

• Canned Goods

  • 3 cups Chicken broth
  • 1/2 (6 ounce can Tomato paste

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 heaping tbsp Brown sugar
  • 3 tbsp Chili powder
  • 1/2 tbsp Cocoa, unsweetened
  • 2 Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 Lime cilantro sour cream
  • 1/2 cup Sour cream

Found on mamagourmand.com

Description

Ingredients

• Chili:
• ½ tbsp. olive oil
• ¾ pound chorizo sausage, casings removed
• 2 pounds boneless chicken thighs, trimmed and cubed
• 3 tablespoons chili powder
• 1 tablespoon cumin
• ½ tablespoon unsweetened cocoa
• ½ heaping tablespoon brown sugar
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can white kidney beans (also known as cannellini beans), drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 28 ounce can fire-roasted diced tomatoes, with juice
• 3 cups chicken broth
• ½ - 1 (6 ounce) can tomato paste
• salt to taste
• Lime Cilantro Sour Cream
• ½ cup sour cream
• ½ tablespoon finely grated lime zest (about 1 lime)
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• salt to taste
• lime wedges, cheddar cheese, fresh cilantro, avocado, Fritos (for serving)

Directions

• Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.
• Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 5 minutes. Remove chorizo using a slotted spoon to a bowl.
• Season chicken with salt and pepper and add to the oil and drippings to brown on all sides, about 5 minutes. It does not have to be cooked through because it will simmer and cook through later. Remove with a slotted spoon and add to the bowl with the chorizo.
• Add the onion and pepper to the pan and saute for a few minutes, until they begin to soften. Add the chopped garlic and saute for a minute more. Add the mixed spices to the onion, pepper, garlic mixture and saute for 1 more minute.
• Add the chicken broth, fire roasted tomatoes, and meat, scraping bottom of pan to loosen bits and pieces. Bring to a boil. Reduce heat and simmer uncovered for 1½ - 2 hours, or until chicken is tender and falls part easily.
• Add the beans and ½ can of tomato paste to the pot. You can adjust the amount of tomato paste depending on whether you like your chili thicker or thinner. Season with salt or a little cayenne pepper if you like it spicier.
• For the sour cream, mix together all the ingredients. Add salt to taste.