6
20 minutes
50 minutes
1 13-oz package smoked sausage (sliced)
1/4 cup olive oil
1 lb ground chicken (or turkey)
5 tablespoons flour
2 cups no-salt-added chicken broth (or stock)
2 10-oz cans diced tomatoes with green chiles (undrained)
1 tablespoon Cajun (or creole) seasoning
8 oz trinity mix (fresh diced onions, bell peppers, and celery)
2 cans red chili beans (15-16 oz each, undrained)
- Preheat 4-quart saucepan on medium-high 2-3 minutes. Slice sausages into 1/4-inch rounds. Pour oil into pan and add sausages. Cook 3-4 minutes, stirring occasionally, or until browned. Remove sausages from pan, reserving pan drippings and oil.
- Add chicken and trinity mix to same pan. Cook 3-4 minutes, stirring occasionally, until no pink remains and chicken is 165°F. Reduce heat to medium and stir flour into chicken mixture. Cook 4-5 minutes, stirring occasionally, or until flour has browned.
- Stir broth slowly into pan until blended. Return sausages to pan and stir in remaining ingredients. Bring to a boil, then reduce heat to medium-low. Simmer 30 minutes, stirring occasionally, or until chili has thickened. Serve with green onions, sour cream and pork rinds (if desired).
CALORIES (per 1/6 recipe): 490; TOTAL FAT: 24g; SAT FAT: 6g; TRANS FAT: 0.00g; CHOL: 95mg; SODIUM: 1660mg; TOTAL CARB: 36g; FIBER: 8g; SUGARS: 4g; PROTEIN: 33g; CALC: 4%; VIT A: 0%; VIT C: 0%; IRON: 15%
1 13-oz package smoked sausage (sliced)
1/4 cup olive oil
1 lb ground chicken (or turkey)
5 tablespoons flour
2 cups no-salt-added chicken broth (or stock)
2 10-oz cans diced tomatoes with green chiles (undrained)
1 tablespoon Cajun (or creole) seasoning
8 oz trinity mix (fresh diced onions, bell peppers, and celery)
2 cans red chili beans (15-16 oz each, undrained)
- Preheat 4-quart saucepan on medium-high 2-3 minutes. Slice sausages into 1/4-inch rounds. Pour oil into pan and add sausages. Cook 3-4 minutes, stirring occasionally, or until browned. Remove sausages from pan, reserving pan drippings and oil.
- Add chicken and trinity mix to same pan. Cook 3-4 minutes, stirring occasionally, until no pink remains and chicken is 165°F. Reduce heat to medium and stir flour into chicken mixture. Cook 4-5 minutes, stirring occasionally, or until flour has browned.
- Stir broth slowly into pan until blended. Return sausages to pan and stir in remaining ingredients. Bring to a boil, then reduce heat to medium-low. Simmer 30 minutes, stirring occasionally, or until chili has thickened. Serve with green onions, sour cream and pork rinds (if desired).
CALORIES (per 1/6 recipe): 490; TOTAL FAT: 24g; SAT FAT: 6g; TRANS FAT: 0.00g; CHOL: 95mg; SODIUM: 1660mg; TOTAL CARB: 36g; FIBER: 8g; SUGARS: 4g; PROTEIN: 33g; CALC: 4%; VIT A: 0%; VIT C: 0%; IRON: 15%
