Prep time: 15 minutes
Cook time: 58 minutes
Ready in: 1 hour 13 minutes
- In a large Dutch oven over medium-high heat, heat oil. Add chorizo and cook, stirring occasionally until light golden brown, about 4-5 minutes. Transfer to a plate and set aside.
- Add chicken and saute for 5-6 minutes, breaking up into small crumbles with a wooden spoon and cook to golden brown. Stir in onion, chili powder, smoked paprika, oregano and garlic and cook until spices are fragrant and the onion is tender, about 3-5 minutes.
- Stir in wine. Scrape up any browned bits from the bottom and sides of the pot. Cook until wine has evaporated, about 1-2 minutes. Stir in diced tomatoes, broth, tomato puree and bay leaves and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally until sauce reduces and thickens slightly, about 25-30 minutes. Stir in reserved chorizo and beans and cook for 10 minutes.
- Divide chili between serving bowls. Top with cheese, tortilla strips, red peppers, red onion and parsley. Serve with lime wedges and enjoy.