Chicken Sausage Chili

Ingredients

• ½ onion, diced
• 3 cloves of garlic, minced
• Green, red peppers, chopped
• 2 cups chicken broth
• Bush's baked beans (I use the vegetarian ones because I don't eat pork)
• 1 can golden sweet corn
• 1 can diced tomatoes (fire roasted was a good choice this time)
• 1 can black beans
• 1 bag of Uncle Ben's Ready Rice

  

• Spices

  The very minimum is something with garlic (garlic salt), the taco seasoning (since it includes everything you need from cumin to chili powder), and something with some spice.If I had made this is my kitchen, I'd have used chili powder, chipotle peppers, crushed red pepper, and more cumin.

• Lastly, the chicken sausage

Procedure

1. Heat up a big pot and put some olive oil in it.
2. Add the onions and garlic and let it sauté for a bit. Add the peppers after a bit, and put the lid on and let them simmer for about 4 minutes.
3. Now slice open the chicken sausages and add the ground chicken to the pan.

   This is how I opened them up…

1. Add all the spices on top of the chicken and stir around to let it cook.  Also, if I had chipotle peppers in adobo sauce, this would be when I chop two of those up and add them into here.

   

2. Add the canned beans and corn (the baked beans, black beans, corn, and tomatoes). Don't drain anything except for the corn!!! We want everything to cook in the liquid.

   

3. Stir it around, put the lid on it, and let it cook for 5 minutes.
4. Meanwhile, cook the rice in the microwave. (Should only take 90 seconds)
5. Then add the rice and chicken stock and stir. Cover it back up, set it to medium-low, and let it sit on the stove for 25 min.

   

6. Once it's done, serve with cheddar cheese and sour cream.

   

Also, just so you know, if you make a huge pot of this, it lasts for a while.  For me, it can last for up to two weeks, but for an average growing guy (which is usually what the group of people I cook for consists of) it could last for 8-10 meals.