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Southwestern Chicken Sausage Chili with Black Beans, Sour Cream, and Oregano

Southwestern Chicken Sausage Chili with Black Beans, Sour Cream, and Oregano

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

Tags:Gluten-freeOne Pot
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Southwestern Chicken Sausage in Pork Casing

1 unit

Red Onion

2 clove

Garlic

1 unit

Green Bell Pepper

2 unit

Scallions

1 teaspoon

Chili Powder

1 teaspoon

Dried Oregano

1 teaspoon

Cumin

1 unit

Diced Tomatoes

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

1 ounce

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2527.136 kJ
Calories604 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber24 g
Protein51 g
Sodium1703 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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Large Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and dice the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the black beans.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken sausage to the pan and cook for 4-5 minutes, turning occasionally, until browned. Set aside, then slice into ½-inch rounds once cool enough to handle.

3

Heat another drizzle of oil in the same pan over medium-high heat. Add the onions, peppers, and scallion whites to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic, cumin, and chili powder to the pan and cook for 1-2 more minutes, until fragrant.

4

Add the diced tomatoes, black beans, vegetable stock concentrate, oregano, and 2 cups water to the pan. Bring to a boil, then reduce to a simmer for 10-15 minutes, stirring occasionally. Stir the chicken sausage into the pan. Taste and season with salt and pepper.

5

Serve the chili divided between bowls, dolloped with sour cream and garnished with scallion greens. Enjoy!