Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces chorizo sausage , chopped
• 2 pounds ground chicken
• 0.25 cups chili powder
• 1.5 tablespoons ground cumin
• 1 , 15 ounce
• 1 , 15 ounce
• 1 onion , chopped
• 1 red bell pepper , chopped
• 3 cloves garlic , finely chopped
• 1 , 12 fluid ounce
• 1 , 28 ounce
• 3 cups chicken stock
• 1 , 6 ounce
• salt to taste

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

Nutrition per serving