Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 12 oz package of al fresco Andouille Chicken Sausage (thinly sliced)
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp tomato paste
  • 3 cups chicken broth
  • 3 14 oz cans Red Kidney Beans, drained and rinsed

Instruction

  • Add 2 tbsp olive oil to a large pot or dutch oven. Heat over medium-high heat. Add sliced sausage and cook, turning often until golden brown and lightly crispy on each side of sausage slices.
  • Add onion and green pepper. Cook for 3 to 4 minutes or until onions are softened.
  • Add in 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring often for one minute or until fragrant.