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 calories
carbohydrate: 24.6 g
cholesterol: 59.2 mg
fat: 16.2 g
fiber: 7.9 g
protein: 23.8 g
saturatedFat: 5 g
servingSize: -
sodium: 1253.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.

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