Spanish Chorizo & Chicken Chili

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
477
FAT
55%
CHOL
65%
SOD
88%

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Ingredients for 6 servings

2 jars piquillo peppers

1 tablespoon extra virgin olive oil (EVOO)

2 pounds ground chicken breast

3/4 pound chorizo, cut into medium dice

2 medium onions, chopped

5-6 garlic cloves, chopped or grated

2 rounded tablespoons (about 2 palmfuls) smoked paprika

1 tablespoon cumin (about a palmful)

Salt and freshly ground black pepper

1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja

1/4 cup hot sauce

2 cups vegetable juice, such as V8 brand

3 cups chicken stock

Grated Manchego cheese

Tortilla chips

1/4 cup parsley, roughly chopped

Spanish olives with pimentos, halved

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