Spicy Creole Chili

Name: Spicy Creole Chili
Total time: 40
Yield: 8
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 (28 ounce) can Hunt's® Crushed Tomatoes; 1 (15 ounce) can black beans, drained, rinsed; 1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained; 1 teaspoon Sour cream and chopped parsley

Recipe by Hunt's from allrecipes.com

Dinner 40 Mins.

Ingredients

8 servings

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1 tablespoon Pure Wesson® Vegetable Oil
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1 pound ground chicken
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12 ounces andouille sausage, cut into 1/2-inch slices
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2 teaspoons chili powder, divided
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2 cups chopped white onion
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1.5 cups chopped green bell pepper
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1 tablespoon finely chopped garlic

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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon salt
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1 (28 ounce) can Hunt's® Crushed Tomatoes
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1 (15 ounce) can black beans, drained, rinsed
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1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
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1 teaspoon Sour cream and chopped parsley

Instructions

Heat oil in a 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, black beans, and undrained diced 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.