We have a few more days before winter technically begins, but when the weather outside is frightful nothing is more comforting than a piping hot bowl of chili. In this recipe, Chicken and Apple Sausage stands in for traditional ground meat. A quick sauté, simmer and a finishing splash of lime juice and you can have a bowl full of chili ready in no time.
Chicken & Apple Sausage Chili
1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
12 oz Aidell’s Chicken & Apple Sausage, cut in half lengthwise then sliced ¼-inch thick
1 15-oz can diced tomatoes
1 15-oz can black beans, drained and rinsed
1 cup chicken stock
1 cup apple juice
1 tablespoon lime juice
1 tablespoon cilantro, chopped
Heat oil in a medium saucepot over medium high heat. Add onion, red bell pepper and garlic, stirring occasionally. Sprinkle with a big pinch of salt and cook until vegetables are soft, 3-5 minutes, stirring occasionally.
Add sausage and cook until warm, about a minute. Stir in tomatoes, beans, chicken stock and apple juice. Bring to a boil then reduce heat to medium and simmer for 5-10 minutes.
Stir in lime juice and cilantro. Season to taste and serve.
Optional Garnish: Sour cream & diced avocado.
Makes about 10 cups.