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chili-with-andouille-recipe

Chili with Andouille

A hearty, gluten-free chili with spicy andouille sausage.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 lb Andouille sausage sliced
  • 1 can Kidney beans drained and rinsed
  • 1 can Diced tomatoes
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 cup Chicken broth
  • to taste Salt
  • to taste Black pepper

Instructions 

  1. 1. In a large pot, cook the sliced andouille sausage over medium heat until browned.
  2. 2. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
  3. 3. Stir in the chili powder, cumin, and paprika. Cook for another minute.
  4. 4. Add the kidney beans, diced tomatoes, and chicken broth. Bring to a boil.
  5. 5. Reduce heat and let simmer for 30 minutes. Season with salt and black pepper to taste.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg

Keywords

Chili, Gluten-Free
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