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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
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.
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.
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!
