1 tablespoon Pure Wesson® Vegetable Oil
1 pound ground chicken
12 ounces andouille, 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 can (28 oz each) Hunt's® Crushed Tomatoes
1 can (15 oz each) black beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
Sour cream and chopped parsley, optional
Spicy Creole Chili
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||5 g||23%|
|Dietary Fiber||6 g||24%|
|Vitamin C||29 mg||48%|
|Vitamin A||1021 iu||20%|
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.
For extra heat, add a few dashes of hot sauce.
Spicy Creole Chili
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