Hearty Three-Bean Chicken Sausage Chili with Cheddar and Sour Cream

This hearty chili brings together tender chicken sausage, a trio of beans and a smoky-spiced tomato base for a truly satisfying meal. With 17 grams of fiber per serving, it supports healthy digestion and helps keep you full and energized.

Top each bowl with a dollop of cool sour cream, sharp cheddar and a sprinkle of fresh cilantro. Don’t forget the blue corn tortilla chips-they’re perfect for scooping up every last bite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Roughly chop the cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in the crushed tomatoes and Southwest Spice Blend; cook until fragrant, about 1 minute. Season with salt and pepper.
3. Stir in the three-bean blend (including their liquid), half the Tex-Mex paste, half the veggie stock concentrate and ½ cup water. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and chili thickens slightly, 10-12 minutes. Taste and adjust seasoning with salt and pepper. If the chili seems too thick, add a splash more water.
4. Divide the chili between bowls. Top each with a dollop of sour cream, a sprinkle of cheddar cheese and a pinch of chopped cilantro. Serve with blue corn tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I make this chili ahead of time?

Yes! This chili tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

What can I use instead of blue corn tortilla chips?

Regular tortilla chips, cornbread or even crusty bread work great for dipping.

Is this chili spicy?

The Southwest spice blend adds a mild warmth, but it’s not overly spicy. For more heat, add a pinch of cayenne or chopped jalapeño.