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- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped (1 to 1-1/2 cups)
- 12 ounces Mexican chorizo, casings removed
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 2 tablespoons chili powder (see Kitchen Notes)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 large cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 1 cup dark beer (see Kitchen Notes)
- 1 cup reduced-sodium chicken stock
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- sour cream (optional)
- sliced scallion tops for garnish (optional)
View Full Recipe at Blue Kitchen
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