Spanish Pimentón Chicken Chili with Chorizo

Name: Spanish Pimentón Chicken Chili with Chorizo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 8 oz (225 g) Spanish chorizo (dried or fresh), finely diced, removed from casing if fresh, finely diced; 1½ lb (680 g) ground chicken (85/15 blend); 2 whole (320 g) yellow onions, medium, finely diced; 2 whole (400 g) red bell peppers, large, seeded and cut into ½-inch dice; 5 cloves (25 g) garlic cloves, minced; 2½ tbsp (15 g) Spanish smoked pimentón (pimentón de la Vera); 1 tsp (3 g) ground cumin; 1½ tsp (2 g) dried oregano; 28 oz (800 ml) crushed tomatoes (canned); 2 cups (480 ml) unsalted chicken stock; 15 oz (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; ¾ cup (150 g) roasted red peppers (jarred), chopped, chopped; 1½ tbsp (22 ml) sherry vinegar; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A warming Spanish-style chili built on smoky pimentón and spicy chorizo, with ground chicken, roasted peppers, and white beans. Finished with a touch of sherry vinegar for brightness, this stovetop chili delivers the deep, complex flavors of Spain in every bowl. Serve with crusty bread or over rice.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 6 servings (about 9 cups)

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Ingredients

6 servings

8 oz (225 g) Spanish chorizo (dried or fresh), finely diced, removed from casing if fresh, finely diced
1½ lb (680 g) ground chicken (85/15 blend)
2 whole (320 g) yellow onions, medium, finely diced
2 whole (400 g) red bell peppers, large, seeded and cut into ½-inch dice
5 cloves (25 g) garlic cloves, minced
2½ tbsp (15 g) Spanish smoked pimentón (pimentón de la Vera)
1 tsp (3 g) ground cumin
1½ tsp (2 g) dried oregano
28 oz (800 ml) crushed tomatoes (canned)
2 cups (480 ml) unsalted chicken stock
15 oz (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed
¾ cup (150 g) roasted red peppers (jarred), chopped, chopped
1½ tbsp (22 ml) sherry vinegar
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil

Equipment (5)

Large heavy-bottomed pot or Dutch oven (6–8 quart)
Wooden spoon or silicone spatula
Chef's knife
Cutting board
Measuring spoons and cups

Steps

Before you start

Have all ingredients prepped and at hand—this chili moves quickly once you start cooking
Use Spanish smoked pimentón (pimentón de la Vera) for authentic flavor; sweet pimentón works but won't have the same smokiness
If using fresh chorizo in casings, remove the casing before browning

1
Brown chorizo and chicken
- Heat a large pot over medium-high heat.
- Add the diced chorizo and cook for 3–4 minutes, stirring occasionally, until it releases its oils and begins to brown.
- Add the ground chicken and break it up with a wooden spoon, cooking for 5–6 minutes until no pink remains and the meat is lightly browned.
- The chicken should reach an internal temperature of 165°F (74°C).
- Do not drain off the fat; the pork fat from the chorizo adds essential flavor.
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Ready when: Chicken is no longer pink, reaches 165°F (74°C) internally, and chorizo has rendered its oils
Tip: Use medium-high heat to get good browning and to build flavor; avoid crowding the pot so the meat browns rather than steams.
2
Sauté vegetables
- Add the diced onions and red bell peppers to the pot.
- Stir well to combine with the meat.
- Cook for 5 minutes over medium heat, stirring occasionally, until the onions are softened and translucent at the edges.
- Add the minced garlic and stir constantly for 1 minute until fragrant.
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Ready when: Onions are translucent and garlic is aromatic
Tip: Don't skip stirring after you add garlic; even a brief scorch will make it bitter.
3
Bloom pimentón and spices
- Reduce the heat to medium-low.
- Sprinkle the pimentón, cumin, and oregano over the meat and vegetables.
- Stir constantly for 1–2 minutes until the spices are evenly distributed and fragrant.
- The pimentón should smell warm and smoky, not scorched.
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Ready when: Spices are evenly distributed and aromatic; no dry powder visible
Tip: Blooming the spices in fat intensifies their flavor. Medium-low heat prevents the pimentón from burning, which would turn bitter.
4
Deglaze and simmer
- Pour in the crushed tomatoes and chicken stock, scraping the bottom of the pot with your spoon to release any browned bits.
- Stir well to combine.
- Increase the heat to medium and bring the mixture to a gentle simmer.
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Ready when: Mixture begins to bubble gently
Tip: Scraping the browned bits (fond) adds depth and richness to the finished chili.
5
Add beans and roasted peppers
- Stir in the drained white beans and chopped roasted red peppers.
- Return the chili to a gentle simmer over medium heat.
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Ready when: Beans and peppers are heated through
Tip: Roasted red peppers add sweetness and a silky texture that balances the smokiness of the pimentón.
6
Simmer to meld flavors
- Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- The chili should bubble gently and thicken slightly as excess liquid reduces.
- The flavors deepen and meld as it simmers.
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Ready when: Chili has thickened slightly and smells rich and complex; no excess liquid on the surface
Tip: Don't cover the pot; you want some evaporation to concentrate the flavors.
7
Finish with acid and season
- Remove the pot from heat.
- Stir in the sherry vinegar.
- Taste the chili and season with kosher salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon salt and adjust from there, as the chorizo and stock already add some sodium.
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Ready when: Chili tastes balanced—smoky, savory, and bright
Tip: Sherry vinegar adds brightness that lifts all the other flavors. Add it at the end so its delicate notes don't cook off.
8
Rest and serve
- Let the chili rest off heat for 5 minutes.
- Ladle into bowls and serve hot.
- Optional garnishes include crusty bread, fresh cilantro, a dollop of sour cream, or diced fresh jalapeños.
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Ready when: Chili is ready to serve
Tip: A brief rest lets the chili settle and makes it less likely to separate or splash when ladled.

Good to know

Tips

Spanish smoked pimentón (pimentón de la Vera) is worth sourcing—it's available online and in specialty shops—because its smoky depth is what gives this chili its signature character.
If your chorizo is very fatty, you can spoon off a tablespoon or two of excess fat after browning, but leave most of it for flavor.
This chili is naturally gluten-free and works well served over rice or with crusty bread for soaking up the broth.
For a deeper color and richer flavor, consider using half sweet and half hot Spanish pimentón (if you prefer more heat).

Make ahead

This chili actually improves after a day or two as the flavors deepen. Make it up to 2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of stock if it's too thick.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To reheat from the fridge, warm gently over medium-low heat, stirring occasionally and adding a splash of stock if needed. Thaw frozen chili overnight in the refrigerator before reheating the same way.

Substitutions

ground chicken (85/15 blend) → ground turkey or ground pork. Both will work well; pork will be slightly richer and more forgiving if slightly cooked longer.
Spanish smoked pimentón (pimentón de la Vera) → sweet or hot Spanish paprika. You'll lose the distinctive smoky depth, but the chili will still be flavorful. Use the same amount.
canned white beans (cannellini or great northern), drained and rinsed → cannellini beans, chickpeas, or a mix of white and red beans. Any creamy white or pale bean will work; avoid red beans as they can make the chili muddy in color.
sherry vinegar → red wine vinegar or a squeeze of fresh lemon juice. Sherry vinegar adds authentic Spanish flavor, but these alternatives provide similar brightness.