Description
Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.
Ingredients
- 1 tablespoon Pure Wesson® Vegetable Oil
- 1 pound ground chicken
- 12 ounces andouille sausage, cut into 1/2-inch slices
- 2 teaspoons chili powder, divided
- 2 cups chopped white onion
- 1 ½ cups chopped green bell pepper
- 1 tablespoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (28 ounce) can Hunt’s® Crushed Tomatoes
- 1 (15 ounce) can black beans, drained, rinsed
- 1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
- 1 teaspoon Sour cream and chopped parsley
Instructions
- Heat oil in a large saucepan over medium-high heat. Add ground chicken
- sausage
- and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
- Add onion
- pepper
- and garlic; cook 5 minutes or until tender
- stirring occasionally. Add cumin
- paprika
- salt
- and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
- Return cooked meat mixture to saucepan; stir in crushed tomatoes
- black beans
- and undrained diced tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley if desired.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8