Chicken Sausage Chili
It’s officially soup season which makes it one of my favorite times of the year! The cold weather with a hot bowl of soup is one of the best feelings in my opinion and this recipe delivers just that.
Chili is one of my favorite types of soups and it’s one of the most filling as well. This recipe combines the classic flavors of chili but adds pumpkin and the ease of fully-cooked chicken sausage from alfresco chicken that you can just warm up and add to your base.
What you’ll need:
1 french baguette, sliced
alfresco chicken sausage, 1 package
Butter, 2 tablespoons
Diced tomatoes, 1 can
Pumpkin puree, 1 can
One red onion, diced
One medium carrot, diced
Red kidney beans, 1 can
Chicken broth, 1.5 cup
Thyme, paprika, cumin, cayenne, garlic powder, 1.5 teaspoons each
Salt and pepper to taste
Spread your sliced baguette evenly on a cookie sheet. Use one tablespoon of butter and spread across all the slices. Broil on high until all the pieces are golden brown.
Warm up a dutch oven or a heavy-bottom pan with the rest of the butter. Add the onions and carrots and cook until the onions become translucent.
Add thyme, paprika, cumin, cayenne, garlic powder, salt and pepper to the mix.
Add in the diced tomatoes, pumpkin puree and kidney beans and stir. After the mixture heats up, add the chicken broth. Cook until the chicken broth reduces and the mixture has come to a slow boil, about 10 minutes.
While the chili is cooking, cut up a package of the chicken sausage and heat on a skillet until they char slightly.
Once the chili is cooked, add in the charred sausage and stir well.
Serve with toasted bread.
This recipe makes a great weeknight meal because you don’t have to wait for your protein to cook. It’s easy to prepare but super tasty and it’s sure to be a family favorite. The best part about it is that it’s really customizable. Adjust the spices and the flavor of the sausage for something new each time!
