Spicy Creole Chili
Description
This spicy Creole chili features a mix of Cajun spices, andouille sausage, and ground chicken for a flavorful dish that takes 30 minutes to cook on the stove.
Ingredients
•
1 tablespoon Pure Wesson® Vegetable Oil
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1 pound ground chicken
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12 ounces andouille sausage, cut into 1/2-inch slices
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2 teaspoons chili powder, divided
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2 cups chopped white onion
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1 1/2 cups chopped green bell pepper
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1 tablespoon finely chopped garlic
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon salt
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1 (28 ounce) can Hunt's® Crushed Tomatoes
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1 (15 ounce) can black beans, drained, rinsed
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1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
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1 teaspoon Sour cream and chopped parsley
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freshly chopped parsley for garnish
Directions
1
Heat Pure Wesson Vegetable Oil in a large saucepan over medium-high heat. Add chicken, sausage, and 1 teaspoon chili powder; cook and stir until chicken is no longer pink, 5 to 7 minutes. Remove meat mixture from the saucepan; set aside.
2
Add onion, bell pepper, and garlic to the same saucepan; cook and stir until tender, about 5 minutes. Season with cumin, paprika, salt, and remaining 1 teaspoon chili powder; cook until spices are fragrant, 1 to 2 minutes more.
3
Return cooked meat mixture to the saucepan; stir in Hunt's Crushed Tomatoes, black beans, and Ro*Tel Hot Diced Tomatoes with Habaneros. Bring to a boil, reduce heat, and simmer until hot, about 10 minutes.
4
Top each serving with sour cream and parsley.