Tag: vegetables

Andouille Chicken Sausage Chili

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!


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!




Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes


  • 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


  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!


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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Vegetable Lentil Soup

Vegetable Lentil Soup

Oh, hello singe digit, below zero temps. How long do you plan on staying??

Actual temp 12°. Feels like temp? -6°… it is pretty chilly in the Chicagoland area. Those 50° temps we were enjoying just a month or so ago are officially behind us. Or are they? You never know. I did want these temps and the snow to come. I was hoping the sooner the snow came, the sooner it will leave!! I mean, the snow is pretty (from the view out my window while I’m on the couch wrapped in my fuzzy blanket) However, as I’ve said before, this makes for perfect soup and chili weather.


This soup is a mix of veggies along with some lentils. Trader Joe’s has lentils that are prepped and ready to cook with. I really enjoy them, and, well, they are the only lentil’s I have ever cooked with. Over the summer, I made a delicious lentil veggie salad. That will be published once the temps get warmer!

Really, you can customize this soup with whatever vegetables you like. I think kale or spinach would be a nice addition to the assortment of veggies I have already.

I also weirdly love peas (don’t get me started on snacking on frozen peas- really incredibly weird I know), if you don’t…. you can add maybe a cup or two. Not the whole 1 lb. bag.

My mom: “Kate, you know there’s a lot of peas in the soup?”… me: “yeah, I like peas”


Below you’ll find the printable recipe for this soup! It is perfect for a cold winter day!!

Vegetable Lentil Soup


  • 6 c. Chicken Broth
  • 1 28 oz. can Diced Tomatoes
  • 4 stalks Celery, chopped
  • 3 large carrots, chopped
  • 2 Sweet Onions, chopped
  • 3 Russet Potatoes, Diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 package (1 lb.) Lentils
  • 1 sprig Rosemary
  • 1/2 tbsp Thyme
  • 2-3 Bay Leaves
  • 2 Garlic Cloves, minced
  • Salt and Pepper to taste


  • In a large pot, pour in your chicken broth, 28 oz. can diced tomatoes, sprig of rosemary, thyme, bay leaves and garlic.
  • Bring that to a boil, and once it is at a boil, switch your heat to low. Let it simmer on low, with the lid on, for 1 hour.
  • After 1 hour, take out your sprig of rosemary and dump in all of your veggies (minus the lentils). Simmer on low, with the lid on, for 4 hours.
  • After the 4 hours, take your lid off and add your lentils. Allow to cook, with the lid off, for 1 hour.
  • Let it cool and enjoy!
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Citrus Beet Juice

Citrus Beet Juice

I always always always forget I have a juicer. One of my resolutions is to make more juices and drink these greens my mom buys. I was doing so good drinking the greens mixed with OJ and water (and sometimes Bolthouse Farms Green Juice- see the post here)…. butttttttt then I stopped drinking. It is so good for you, I really have to get back on that grind. This Citrus Beet Juice, however, is great tasting and paaaaacked with vitamins and nutrients. This juice features an orange and a grapefruit, which are in season. The oranges and grapefuits are so juicy and full of flavor.


I am also a big fan of ginger in my juices and smoothies. I like the tangy flavor it adds. If you don’t, no worries, just omit the ginger from this juice.

This is a green juice, believe it or not by the color! It has a whole bunch (like a literal bunch of kale, found in the produce section) and three large handfuls (roughly half a 10 oz. bag) of spinach. It has beets too! I was super nervous, cause as much as I want to like beets, I just don’t. I’ve tried including them in salads with a ton of veggies to maybe get myself accustomed to beets, but it just hasn’t worked. However, either I like the taste of beets in this juice, or they just aren’t as prominent. I honestly wouldn’t know. The beet juice does give the juice that nice, rich color!


Citrus Beet Juice


  • 1 bunch Kale
  • 2-3 large handfuls Spinach
  • 2 Beets
  • 1 Orange
  • 1 Grapefruit
  • 2 Apples
  • 2 inches, roughly, of Ginger root


  • Using your juicer, juice all the ingredients. The order does not matter, but be sure to give the juice a good stir once you have finished.
  • You may need to empty out your pulp catcher/container/whatever you want to call it.
  • Enjoy!
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