Spicy Creole Chili

4 of 5
(2 ratings)
Total Time
Number Of

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili

  • 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

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  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.
Cook's Tips

For extra heat, add a few dashes of hot sauce.

Cook's Tips

For extra heat, add a few dashes of hot sauce.

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Nutrition Information
Calories: 285 View complete nutrition information
Reviews (2)

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Overall Rating

Cami March 05, 2017

I made this last night to submit in our church's chili cook off. I used jalapeño sausage. Got 2nd place! It is delicious and there wasn't one bite left. I even made double the recipe. My family wants me to make it again tonight.

lorie December 27, 2016

yummy stuff