Chicken and Sausage Chili with Fire-Roasted Tomatoes

chicken and sausage chili
  • Yield: 6 servings


1tablespoon vegetable oil
1pound ground chicken
1/2pound uncooked chicken sausage (any variety), casing removed and crumbled
1tablespoon chili powder
1teaspoon paprika
1/2teaspoon salt
1/4teaspoon ground black pepper
2cups reduced-sodium chicken broth
2cans (14.5 ounce) diced fire-roasted tomatoes, undrained
6ounces can tomato paste
1can (15-ounce) pink or pinto beans, rinsed and drainked
1teaspoon hot sauce, or more to taste
1/4cup chopped scallions
Optional Toppings
Sliced pickled jalapeno peppers
Shredded pepper jack cheese


  1. Heat the oil in a large stock pot or Dutch oven over medium heat. Add the chicken and chicken sausage and cook until browned, breaking up the meat and sausage as it cooks.
  2. Add the garlic and cook 1 minute. Add the chili powder, paprika, salt, and black pepper and stir to coat. Cook 1 minute, until the spices are fragrant.
  3. Add the chicken broth, tomatoes and tomato paste and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer 30 minutes.
  4. Add the beans and hot sauce and cook for 15 more minutes.
  5. Ladle the chili into bowls and top with the scallions and desired toppings.

Robin’s Note: When I tested this recipe, I used chicken sausage with green onion and garlic – it was perfect, but you can choose any sausage variety you want, even one with apples and onions.