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Southwestern Chicken Sausage Chili
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Southwestern Chicken Sausage Chili

Southwestern Chicken Sausage Chili

with Black Beans and Sour Cream

Southwestern chicken sausage adds major flavour to this chili, yet keeps it lighter than the original. A fragrant mix of smokey cumin, chili powder, and herbaceous oregano packs even more flavour into this winter warmer. Don’t forget the dollop of sour cream on top!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Chicken Sausage

56 g

Red Onion

1 unit

Green Bell Pepper

2 unit

Green Onion

4 tsp

Southwest Spice Blend

1 tsp

Chili Flakes

1 box

Black Beans

1 can

Diced Tomatoes

1 unit

Chicken Broth Concentrate

1 unit

Ciabatta Roll

(Contains Gluten)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery




Nutrition Values

Energy (kJ)2971 kJ
Calories710 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber13 g
Protein37 g
Cholesterol99 mg
Sodium1746 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet



Preheat the oven to 400°F (to toast the ciabatta.)

Cut the bell pepper

Prep: Wash and dry all produce. Core, then cut the green peppers into 1/2-inch pieces. Thinly slice the green onions. Drain and rinse the beans.


Cook the sausage: Heat a large pot (or very large pan) over medium-high heat. Add a drizzle of oil, then the chicken sausage. Cook, turning occasionally, until browned, 4-5 min. Set aside on a cutting board, then slice into 1/2-inch rounds. (It's okay if the sausage isn't cooked through completely.)

Cook the veggies

Cook the vegetables: Add another drizzle of oil in the same pot. Add the onions, peppers, and half the green onions. Cook, stirring, until softened, 4-5 min. Add the spice blend to the pan and cook until fragrant, 1-2 min.


Add the diced tomatoes, black beans, broth concentrate(s)and 1 cup water (double for 4 people) to the pan. Bring to a boil, then reduce heat to medium-low. Simmer for 8-10 min. Stir the chicken sausage into the pan. Cook until sausage is cooked through, 2-3 min. Season with salt, pepper and as much chili flakes as you like.


Toast the ciabatta: Meanwhile, place the ciabatta on a baking sheet. Bake in the centre of the oven until cooked through, 4-5 min. Cut the ciabatta in half. Return to the baking sheet and bake until golden, 3-4 min. (TIP: Keep an eye on your bread so that it doesn't burn!)


Finish and serve: Serve the chili divided between bowls, dollop with sour cream and sprinkle remaining green onions. Serve with the toasted ciabatta for dipping. Enjoy!

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