Tuesday, January 25, 2011

Cajun Chili with Chicken

My sister-in-law Sandy asked me if I had a favorite chili recipe, I have several chili type recipes that I really like. This recipe was inspired by New Orleans cuisine and is not a traditional chili recipe; of course there are so many variations in chili. Some say that the original chili recipe was made with chili's, beef, onions, garlic, water and fresh or dried chili peppers. Lots of Chili peppers and basically whatever was available.

Here is my New Orleans inspired quick and easy Chicken Cajun Chili. Enjoy and Cheers!

Spicy Chunky Chicken Cajun Chili

• 1 tsp olive oil
• 1 bell pepper chopped into bite size pieces
• 1 small sweet yellow onion diced
• 4 garlic cloves minced
• 1 package Chicken Sausage, sliced
• 1 lb ground chicken
• 28 oz can diced low sodium or not salt added tomatoes
• 14 to 15 ounce can low sodium or no salt tomato sauce
• 15 oz can red and black beans, drain and rinse to remove some of the soduim
• 1 tbsp chili pepper, or 1 fresh chili pepper diced
• 1 tsp dried cumin
• 1 ½ tsp dried oregano
• 2 tsp dried paprika
• ½ tsp cayenne or red pepper (the heat increases as the chili cooks, if you like it hot add more)
• Salt and pepper to your taste, start with ¼ tsp each

Cooking Instructions:
• Pre-heat oven to 350 degrees or simmer on the stove top for 50 to 60 minutes
• Heat the olive oil in a large cast iron or oven proof cooking pot
• Sauté onions and peppers in the olive oil on medium heat until tender
• Add garlic and sauté for another minute or two
• Add the ground chicken and sprinkle with cumin, oregano, paprika, red/cayenne pepper, salt and black pepper
• Cook for 8 to 10 minutes then add in the sliced chicken sausage
• Add tomatoes and red or black beans
– Everyone's taste buds are different so I usually add enough spice to provide a great flavor but not too spicy hot! Each person can add additional hot sauce depending on how spicy and hot they like their chili
• Place the pot in the oven and cook for 60 minutes or simmer on the stove top over low heat for 45 to 55 minute. The longer you simmer the deeper the flavor!
Serve with cornbread, wheat French bread, crackers or wheat flour tortilla’s!

Serves 6

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