6-8 hrs low / 3-4 hrs high
PREP TIME: 0 MINS
Years ago we fell in love with the sausage products from Mulay’s Sausage, out of Longmont, Co. They use simple, clean ingredients (Paleo-friendly) to create their flavorful, lean sausages. It’s all because of Mulay’s that we created this Chicken & Chorizo Chili. Mulay’s Chorizo is absolutely incredible! The spice blend of this chili is paprika-forward, to compliment the flavors of the Chorizo. We think it’s one of the best chili’s around!
- Serve with toasted tortillas and sliced avocado
- Use leftover chili as a burrito filling
- Make Mexican Stuffed Potatoes
Local boneless, skinless chicken thighs, Mulay’s Chorizo sausage (pork, salt, paprika, spices, garlic powder), diced tomatoes, onion,pinto beans, kidney beans, crushed tomatoes, zucchini, diced green chili, garlic, spices, coconut sugar, salt
Step by Step
Defrost in the refrigerator. Add contents to the crock. Add 1 1/4 cup of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.
Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 15 minutes. Once timer is complete, allow natural release for approx 5-10 min, then carefully turn to “venting” for manual quick release.
Pairs Well with