- 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)
- 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.
05/24/2018
recipepes.com
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