Chicken & Sausage Chili
Chicken and Sausage Chili recipe
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
chili powder
|
*
|
| 4 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
red pepper flakes
ground |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | pound |
sausage
smoked |
|
| 2 | each |
chicken breast halves, boneless, skinless
split |
|
| 2 | large |
white onion
diced |
|
| 3 | cloves |
garlic
minced |
|
| 6 | large |
tomatillos
husked, diced |
*
|
| 4 | each |
anaheim chilies
seeded, diced |
*
|
| 2 | small |
sweet red bell peppers
diced |
|
| 2 | each |
jalapeño pepper
diced |
*
|
| 2 | cans |
tomatoes
chopped |
*
|
| 2 | cups |
beef stock
|
|
| ⅓ | cup |
tomato paste
|
|
| 4 | cans |
beans
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
chili powder
|
*
|
| 2E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
red pepper flakes
ground |
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 453.6 | g |
sausage
smoked |
|
| 2 | each |
chicken breast halves, boneless, skinless
split |
|
| 2 | large |
white onion
diced |
|
| 3 | cloves |
garlic
minced |
|
| 6 | large |
tomatillos
husked, diced |
*
|
| 4 | each |
anaheim chilies
seeded, diced |
*
|
| 2 | small |
sweet red bell peppers
diced |
|
| 2 | each |
jalapeño pepper
diced |
*
|
| 2 | cans |
tomatoes
chopped |
*
|
| 473 | ml |
beef stock
|
|
| 79 | ml |
tomato paste
|
|
| 4 | cans |
beans
|
*
|
Directions
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.
