Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!

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Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!

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Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Ingredients

  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste

Instructions

  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!

Notes

If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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