Minutes Prep time: 20
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
1 tablespoon 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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 38 mg | 4% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 67 mg | 22% |
| Total Fat | 14 g | 21% |
| Iron | 3 mg | 18% |
| Calories | 285 kcal | 14% |
| Sodium | 1078 mg | 45% |
| Protein | 20 g | 41% |
| Saturated Fat | 5 g | 23% |
| Sugars | 7 g | 1% |
| Vitamin C | 29 mg | 48% |
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
