Spicy Creole Chili

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.

Spicy Creole Chili

Cook's Tip: For extra heat, add a few dashes of hot sauce.


  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound ground chicken
  • 12 ounces andouille, cut into 1/2-inch slices
  • 2 teaspoons chili powder, divided
  • 2 cups chopped white onion
  • 1 1/2 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
  • Sour cream and chopped parsley, optional


  1. Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook for 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
  2. Add onion, pepper and garlic; cook for 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook for 1 to 2 minutes more or until spices are fragrant.
  3. Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is hot.
  4. Top each serving with sour cream and parsley, if desired.

Servings: 8; about 1 cup each | Prep: 20 min

Nutrition Information: Calories 285

Recipe and photo used with permission from: Conagra Brands, Inc.