Spicy Creole Chili recipe
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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
Nutrition Info
- 339.7 caloriescarbohydrate: 24.6 gcholesterol: 59.2 mgfat: 16.2 gfiber: 7.9 gprotein: 23.8 gsaturatedFat: 5 gservingSize: -sodium: 1253.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Spicy Creole Chili
Directions
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Heat oil in 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, beans and undrained 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.