Ingredients40 m servings 340
- 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.
- Cook's Tips:
- For extra heat, add a few dashes of hot sauce.
Per Serving: 340 calories; 16.2 24.6 23.8 59 1254 Full nutrition
ReviewsRead all reviews 11
Really good chili! Quick and super easy to make. I did add fresh cracked pepper, extra salt, sugar and a few dashes of hot sauce. Will make this again.
Everyone loved it, I substituted the Ro*tel for a homemade mixture that had fewer tomatoes but more green chilies in them (since we have picky eaters) and it still came out fantastic.
I substituted alligator for the chicken and a smidgen of Tony Chachere’s for a little added creole flavor and it was magnificent!
I needed a recipe to use leftover jambalaya ingredients and this was perfect. I used both red and green bell peppers. I also didn't have a can of crushed tomatoes and used 2 instead of 1 cans ...
I served it in a spaghetti squash with melted mozzarella cheese.
I made this tonight and we wanted something a little different from regular chili. This was amazing. Everyone loved it. I did add some extra crystal hot sauce and a can of creole cream black bea...
I made it, and loved it. I followed the recipe as written, and then added heat (Creole Seasoning and Cayenne Pepper). I'll be making this again.