Spicy Chicken & Sausage Chili

Spicy Chicken & Sausage ChiliAs much as I am eating salads right now it has been cold out! So I thought I would take a few days and make soups and chills. This is by far my favorite recipe – Spicy Chicken & Sausage Chili.

I remembered it was one of the few chili recipes which had no beans, which not only do I not love, but cannot handle right now, and plenty of flavor. It has some nice southwest touches that warm the soul.

This is an adaptation of a Rachel Ray (LOVE HER) recipe with my own tweaks. Below are some of the changes you can make to really make this recipe your own.

I hope you like it!

Spicy Chicken and Sausage Chili
Print Recipe
We make this and serve it for days! It is warm, spicy and makes you feel loved. We also have this EVERY Halloween.
Servings Prep Time
4 People 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 15-20 Minutes
Cook Time
30 Minutes
Spicy Chicken and Sausage Chili
Print Recipe
We make this and serve it for days! It is warm, spicy and makes you feel loved. We also have this EVERY Halloween.
Servings Prep Time
4 People 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Heat EVOO in a deep soup pot or large high sided skillet over medium-high heat. Add the ground chicken and cook till brown, about 4-5 mins.
  2. Add Spicy Italian Sausage and cook for 2-3 mins more depending not the kind of sausage used. If there is an excess of fat try to remove
  3. Stir in onions and garlic. Cook till onions start to sweat but garlic is not burned, about 2 mins.
  4. Add black pepper, paprika and cumin. Cook about 3 more minutes until onions are totally done.
  5. Stir in cooking wine, stir for about a minute. Add V8, chicken/veggie stock and both sets of chopped peppers. Turn heat down and simmer for about 5-8 mins.
  6. Add salt and hot sauce to taste. Simmer for about 10-15 more mins, stirring once in a while.
  7. Garnish with Cheese on top!
Recipe Notes

Some differences you can make to your chicken & sausage chili:

  • Rachel Ray uses Chorizo which, while extremely yummy, makes the chili a little greasy when you try to save it.
  • I have also used chopped up Chicken Apple Sausage and would highly recommend this if you are not all about spice. If you are pregnant I know heartburn is a real deal concern everyday, use the chicken sausage!
  • Another heartburn saver is the cheese. Adding a milder one like Colby-Jack takes some of the heat away.
  • She also recommends Machego Cheese and Slivered Almonds. The cheese I found did give it nice flavor but is expensive so really any cheese works. My husband is allergic to almonds so I have never used those.
  • The paprika is an interesting change. For the longest time I could not find smoked and just used regular. It gives it a very nice flavor but once I found the smoked it changed the entire base of the dish. If you can find it and like a smoky flavor do it!
  • Other things I have added - broken tortilla chips, sour cream, lots of different veggies and black beans. The possibilities are pretty endless.

This is super easy to double or even triple. I am already planning on making a huge batch right before baby is born and freezing it. This offers some nice vitamins and a dose of iron when you need it. Just remember to watch the spice if you are dealing with heartburn!

I hope you love it!

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2 Comments

  1. Interesting…I just might try this! Thx for sharing your recipe!

  2. um, YUM!! this sounds amazing. i LOVE chili but Ive never though of putting sausage in it. totally trying this!

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