Spicy Creole Chili

Recipe View 2 mins Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. (2 minutes)

Recipe View 7 mins Add ground chicken, sliced Andouille sausage, and 1 teaspoon of chili powder. Cook, breaking up the chicken with a spoon, until the chicken is no longer pink and the sausage is lightly browned. (5-7 minutes)

Recipe View 1 mins Remove the meat mixture from the saucepan and set aside. (1 minute)

Recipe View 5 mins Add chopped onion, green bell pepper, and minced garlic to the saucepan. Cook, stirring occasionally, until the vegetables are softened. (5 minutes)

Recipe View 2 mins Stir in ground cumin, paprika, salt, and the remaining 1 teaspoon of chili powder. Cook until fragrant. (1-2 minutes)

Recipe View 2 mins Return the cooked meat mixture to the saucepan. Stir in the can of crushed tomatoes, drained and rinsed black beans, and the undrained can of diced tomatoes with habaneros. (2 minutes)

Recipe View 10 mins Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 10 minutes to allow the flavors to meld. For a richer flavor, simmer longer. (10+ minutes)

Recipe View Serve hot, garnished with a dollop of sour cream and freshly chopped parsley, if desired.