Warm, comforting chili filled with chicken, sausage, and veggies. This smoky chicken and sausage chili is delicious, healthy and perfect for the winter.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month on Ask Anna to share a warm and cozy dish perfect for weathering through the winter cold.
It’s been so cold lately. Heavy rains and strong winds on the West Coast, snow storms on the East Coast. Wherever you are, winter is officially here. And all I want are warm and comforting dishes to chase away the cold.
One of my favorite go to dishes is chili. They’re super easy to make with ingredients that you can often find stocked in your pantry. Even better, it’s all made in a single pot so there’s not much of a mess to clean up after either. I swear, cleaning up is my least favorite part of cooking.
What I love most about chili is that it’s so simple to customize the chili to your taste. You can switch up the ingredients depending on what you’re craving. And any version just tastes amazing.
In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
Now, add sliced sausage to the pot to cook for a few minutes.
Add sweet corn to the pot. Pour in the chicken broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced canned tomatoes, fresh tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
As a side note, I love spicy foods so when I’m cooking for myself, I add the entire can of chipotle peppers to my pot of chili. But for the purpose of this chili, add a couple of chipotle peppers, test the level of spiciness, and then adjust the spicy level to your taste buds.
Allow the chili to simmer and thicken for about 20 minutes.
When ready to serve, add leftover rotisserie chicken.
Serve the smoky chicken and sausage chili warm topped with finely chopped parsley and cilantro if desired.
Enjoy!
Andrea
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- ½ medium onion, sliced
- 2 sausages, sliced
- 2 cups corn
- 2 cups chicken broth
- ½ - 7 ounce can chipotle peppers in adobo sauce
- 1 14 ounce can diced tomatoes
- 1 - 6 ounce can tomato paste
- 1 tablespoon granulated sugar
- 1½ teaspoon oregano
- ⅛ teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1½ cup shredded rotisserie chicken
- In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
- Now, add sliced sausage to the pot to cook for a few minutes. Add sweet corn to the pot. Pour in the chicken broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced canned tomatoes, fresh tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
- Allow the chili to simmer and thicken for about 20 minutes.
- When ready to serve, add leftover rotisserie chicken.
- Serve the smoky chicken and sausage chili warm topped with finely chopped parsley and cilantro if desired.
