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Chicken and Sausage Chili


Chicken and Sausage Chili recipe













Trans-fat Free, High Fiber


¼ cup chili powder
4 teaspoons cumin
2 teaspoons red pepper flakes
1 ½ teaspoons salt
¼ cup vegetable oil
1 pound sausage
2 each chicken breast halves, boneless, skinless
2 large white onion
3 cloves garlic
6 large tomatillos
husked, diced
4 each anaheim chilies
seeded, diced
2 small sweet red bell peppers
2 each jalapeño pepper
2 cans tomatoes
2 cups beef stock
cup tomato paste
4 cans beans


Combine chili powder, cumin, ground chili and salt in a small dish.

Heat oil in a large Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside.

Add onion, garlic and half of reserved seasoning mixture.

Cook over medium heat until onions begin to soften, about 5 minutes.

Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste, heat.

Reduce heat and add chicken, sausage and beans.

Cook gently, partially covered, for 30 minutes.

Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.

Serve with sour cream, cheese and scallions if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 95849% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 3092mg 129%
Total Carbohydrate 25g 25%
Dietary Fiber 18g 70%
Sugars g
Protein 109g
Vitamin A 36% Vitamin C 114%
Calcium 24% Iron 52%
* based on a 2,000 calorie diet How is this calculated?


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