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

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!

One Pot

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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Southwestern Chicken Sausage in Pork Casing

1 unit

Red Onion

2 clove


1 unit

Green Bell Pepper

2 unit


1 teaspoon

Chili Powder

1 teaspoon

Dried Oregano

1 teaspoon


1 unit

Diced Tomatoes

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

1 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories604 kcal
Energy (kJ)2527 kJ
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.


Large Pan


Cut pepper

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.

cook sausage

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.

cook veggies

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.

make chili

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.


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