Chicken, sausage, and bean chili

5
4
2
SmartPoints® value per serving
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
In this rustic chicken-sausage chili, the sweet potatoes give it a hearty consistency that’s almost like a stew. Browning the sausage and the meaty chicken thighs in the Dutch oven before adding the other ingredients, give this dish deep flavor that continues to develop as the chili cooks low and slow on the stovetop. We call for sweet Italian sausage which offers plenty of kick but if you like an even spicier chili use hot Italian sausage instead. To serve, spoon into bowls and top with sliced scallion, diced tomato, and chopped fresh cilantro. Partner each bowl with a crisp garden salad to cool the heat from the spice.

Ingredients

Cooking spray

1 spray(s)

Mixed-vegetable juice

8 fl oz

Uncooked sweet Italian turkey sausage

8 oz, (1/2 pound), or hot variety, casings removed

Uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into 1-inch chunks

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

3 large clove(s), minced

Chili powder

2 Tbsp

Ground cumin

1 Tbsp

Table salt

½ tsp

Canned diced tomatoes

28 oz

Canned pinto beans

15½ oz, rinsed and drained

Raw sweet potato(es)

¾ pound(s), peeled and cut into 3/4-chunks

Water

1 cup(s)

Instructions

  1. Spray large Dutch oven with nonstick spray and set over medium-high heat. Add sausage and cook, breaking it up with wooden spoon, until browned, about 5 minutes. Transfer to medium bowl. Add half of chicken to Dutch oven and cook, stirring, until browned, about 8 minutes, transferring chicken to Dutch oven as it is browned. Repeat with remaining chicken.
  2. Add onion to Dutch oven and cook, stirring, until softened, about 5 minutes. Stir in bell peppers, garlic, chili powder, cumin, and salt. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, beans, sweet potato, vegetable juice, and water; bring to boil. Add chicken and sausage and stir in.
  3. Reduce heat and simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer until potato is tender and chili is slightly thickened, about 15 minutes longer.
  4. Per serving: about 1 1/4 cups.