Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
340 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
2 cups chopped white onion
1 pound ground chicken
1 ½ cups chopped green bell pepper
1 tablespoon finely chopped garlic
1 (15 ounce) can black beans, drained, rinsed
1 tablespoon Pure Wesson® Vegetable Oil
12 ounces andouille sausage, cut into 1/2-inch slices
2 teaspoons chili powder, divided
1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
