Time
40 min
Serving
8 persons
Calories
340
Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.
Ingredients
- Pure Wesson® Vegetable Oil: 1 Tbsp
- ground chicken: 1 pound
- ounces andouille sausage: 12 piece (cut into 1/2 inch slices)
- chili powder: 2 tsp (divided)
- white onion: 2 cups (chopped)
- ½ cups chopped green bell pepper: 1 piece
- garlic: 1 Tbsp (finely chopped)
- ground cumin: 1 tsp
- paprika: 1 tsp
- salt: 1 tsp
- Hunt's® Crushed Tomatoes: 1 can (28 ounce can)
- black beans, drained, rinsed: 1 can (15 ounce can)
- Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained: 1 can (10 ounce can)
- Sour cream and chopped parsley: 1 tsp
Metric Conversion
Stages of cooking
-
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.
