Chicken, sausage, and bean chili
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
1 large, chopped
3 large clove(s), minced
Canned diced tomatoes
Canned pinto beans
15½ oz, rinsed and drained
Raw sweet potato(es)
¾ pound(s), peeled and cut into 3/4-chunks
- 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.
- 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.
- 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.
- Per serving: about 1 1/4 cups.