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American Recipes
Southwestern Chicken Sausage Chili

Southwestern Chicken Sausage Chili

with Black Beans and Sour Cream

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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!

Allergens:Sulphites/SulfiteWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chicken Sausage

56 g

Red Onion

1 unit

Green Bell Pepper

2 unit

Green Onions

4 tsp

Southwest Spice Blend

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

1 box

Black Beans

1 can

Diced Tomatoes

1 unit

Chicken Broth Concentrate

1 unit

Ciabatta Bun

(ContainsWheat/Blé)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2971 kJ
Calories710 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber13 g
Protein37 g
Cholesterol99 mg
Sodium1746 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.)

4

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.

5

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.

6

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!)

7

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!