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!
Green Bell Pepper
Southwest Spice Blend
Chicken Broth Concentrate
Preheat the oven to 400°F (to toast the ciabatta.)
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 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!