Spicy Creole Chili

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 340 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cups chopped white onion
• 1 pound ground chicken
• 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
• 1 teaspoon Sour cream and chopped parsley
• 1.5 cups chopped green bell pepper
• 1 (28 ounce) can Hunt's® Crushed Tomatoes
• freshly chopped parsley for garnish

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Top each serving with sour cream and parsley.