Spicy Creole Chili

Method3 steps · about 45 min

1. 1

   Step 1: Heat oil in large saucepan over medium-high heat. Add ground chicken (1 pound), 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.

   Uses 1 tablespoon Pure Wesson® Vegetable Oil · 1 pound ground chicken · 12 ounces andouille sausage, cut into 1/2-inch slices · 1 teaspoon chili powder

2. 2

   Step 2: Add onion, pepper and garlic (1 tablespoon); cook 5 minutes or until tender, stirring occasionally. Add cumin (1 teaspoon), paprika (1 teaspoon), salt (1 teaspoon) and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

   Uses 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 · remaining 1 teaspoon chili powder

3. 3

   Step 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.

   Simmer chili · 10 minUses 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 · Sour cream and chopped parsley (optional) · cooked chicken and andouille · sautéed spiced vegetables