Chili recipes are as widely varied as the cooks who love to create them. From traditional Texas-style chili with chunks of beef and never any beans to “white” chili typically made with chicken breast and great northern beans in a creamy broth, chili dishes run the gamut from authentic to eclectic—and most are quite tasty.
This recipe uses spicy andouille sausage made from chicken instead of pork. It’s leaner than the traditional pork andouille often used in Cajun cooking, but it still has that smoky, garlicky flavor with a bit of spice that makes the sausage so rich and filling.
This recipe is also on the spicy side, with two types of hot chiles, chile powder and hot smoked paprika. Tone down the heat by using fewer chiles or by removing the membranes and seeds from them before chopping. Mild bell pepper and fresh tomatoes, along with plenty of garlic and onions, round out the hearty, flavorful depth of the dish.
Chicken Andouille Chili with Red Beans
Serves 4 to 5
Ingredients:
- 1 tablespoon olive oil
- 1 pound (about 3 links) chicken andouille sausages
- 4 serrano chiles, seeds removed and finely chopped
- 2 cayenne chiles, seeds removed and finely chopped
- 1 cup chopped onion
- 1 medium green bell pepper, chopped
- 4 garlic cloves, chopped
- 4 medium round tomatoes, peeled and chopped
- 3 tablespoons chile powder
- 1 tablespoon ground cumin
- 1 teaspoon hot smoked paprika
- Sea salt
- Freshly ground black pepper
- 1 cup homemade chicken stock or canned low-sodium chicken broth
- 2 cups cooked red chile or dark red kidney beans (optional)
Directions:
- Heat a large pot over medium heat and add the olive oil. Pinch the sausage from the casings and add to the pot. Cook 4 minutes, until partially done, breaking it into small chunks with a wooden spoon as it cooks.
- Add the serrano and cayenne chiles, onion, bell pepper and garlic to the sausage. Cook 3 to 4 minutes, until the sausage is just cooked through and the vegetables begin to soften.
- Add the tomatoes, chile powder, cumin and paprika to the sausage mixture. Season with salt and pepper. Cook until the tomatoes begin to break down, stirring often, 3 to 4 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer slowly for 1 1/2 to 2 hours. If using beans, add them to the chili 30 minutes before the end of cooking.
- Divide the chili among 5 to 6 soup bowls and serve.
For another chili idea and red bean recipe, try Bison and Red Bean Chili.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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