11/01/2026
Chicken Andouille Chilli
375 g smoked andouille - diced
400 g boneless skinless chicken thighs - diced
2 T oil
1 medium onion - diced (about 1.5 cups)
3 cloves garlic - chopped
540 ml diced tomatoes
325 ml jar of salsa verde
341 ml can of corn - drained
1 small tin of green chilies
500 ml cooked chickpeas
500 ml cooked pinto beans
(Any equivalent cooked bean will work of similar quantities)
S & P to taste
Garnish with grated cheddar, sour cream, pickled jalapeno, cilantro and tortilla chips.
In a heavy ovenproof pot in the stove top over medium high add oil. Once oil is hot add chicken and cook for 2-3 minutes. Add andouille sausage, diced onion , garlic and spices. Stir and cook over medium heat for 10 minutes. Add tomatoes, salsa verde, green chilies and all types of beans. Season with S&P. Bring to a simmer, cover and place in a preheated 350 F oven for one hour.
Serve with grated cheddar, sour cream, tortilla chips, jalapeno, cilantro and a squeeze of lime.
