Ingredients with Measurements:
- 1 pound Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic and cook until softened, about 3 minutes.
4. Add the drained and rinsed white beans, diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring the chili to a simmer.
6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
7. Stir in the chopped cilantro and lime juice.
8. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the sausage
- Low heat for simmering the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 436
- Fat: 22g
- Carbohydrates: 34g
- Protein: 26g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or Italian sausage.
- If you don't have Andouille sausage, you can use smoked sausage instead.
- You can use any type of canned beans you prefer, such as black beans or kidney beans.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat.
- Use ground beef or turkey instead of sausage.
- Add corn or diced sweet potatoes for a sweeter chili.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to drain and rinse the white beans before adding them to the chili.
- If you prefer a thicker chili, you can mash some of the beans with a fork or potato masher before adding the chicken broth.
- Serve the chili with toppings such as shredded cheese, sour cream, diced avocado, or chopped green onions.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
- Garnish with a lime wedge for squeezing over the chili.
Pairings:
- Serve the chili with cornbread or tortilla chips for dipping.
Suggested side dishes:
- A simple green salad or coleslaw would pair well with this chili.
Troubleshooting advice:
- If the chili is too thick, add more chicken broth or water to thin it out.
- If the chili is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Andouille sausage is a smoked sausage that originated in France but is now commonly used in Cajun and Creole cuisine in Louisiana.
Flavor profiles:
- This chili has a smoky, spicy, and slightly sweet flavor from the Andouille sausage, chili powder, smoked paprika, and diced tomatoes.
Serving suggestions:
- Serve the chili with a cold beer or a glass of red wine for a cozy and comforting meal.
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