Spicy Creole Chili

Ingredients

• 1 tablespoon Pure Wesson Vegetable Oil
• 1 pound ground chicken
• 12 ounces andouille sausage , cut into 1/2-inch slices
• 2 teaspoons chili powder , divided
• 2 cups chopped white onion
• 1.5 cups chopped green bell pepper
• 1 tablespoon finely chopped garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 can Hunt's Crushed Tomatoes , 28 ounce
• 1 can black beans , 15 ounce
• 1 can Ro*Tel Hot Diced Tomatoes with Habaneros , 10 ounce
• sour cream for garnish
• freshly chopped parsley for garnish

Instructions

1. 1

   Heat Pure Wesson Vegetable Oil in a large saucepan over medium-high heat. Add chicken, sausage, and 1 teaspoon chili powder; cook and stir until chicken is no longer pink, 5 to 7 minutes. Remove meat mixture from the saucepan; set aside.

2. 2

   Add onion, bell pepper, and garlic to the same saucepan; cook and stir until tender, about 5 minutes. Season with cumin, paprika, salt, and remaining 1 teaspoon chili powder; cook until spices are fragrant, 1 to 2 minutes more.

3. 3

   Return cooked meat mixture to the saucepan; stir in Hunt's Crushed Tomatoes, black beans, and Ro*Tel Hot Diced Tomatoes with Habaneros. Bring to a boil, reduce heat, and simmer until hot, about 10 minutes.

4. 4

   Top each serving with sour cream and parsley.