Spicy Creole Chili

Spicy Creole Chili
  • 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 1/2 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
  • Sour cream and chopped parsley (optional)


  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.

05/24/2018
Spicy Creole Chili, recipe PT15M PT1H 5 455 calories

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