Recipe information
Ingredients for - Spicy Creole Chili
1. Pure Wesson® Vegetable Oil - 1 tablespoon
3. Andouille sausage, cut into 1/2-inch slices - 12 ounces
11. Hunt's® Crushed Tomatoes - 1 (28 ounce) can
12. Black beans, drained, rinsed - 1 (15 ounce) can
13. Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained - 1 (10 ounce) can
14. Sour cream and chopped parsley - 1 teaspoon
How to cook deliciously - Spicy Creole Chili
1. Stage
Heat oil in a 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. Stage
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. Stage
Return cooked meat mixture to saucepan; stir in crushed tomatoes, black beans, and undrained diced 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.
