Spicy Creole Chili
Bush’s<sup>®</sup> Spicy Creole Chili

Bush’s® Spicy Creole Chili

BUSH’S® Spicy Creole Chili brings together Creole spices, andouille sausage, and BUSH’S® Kidney Chili Beans for a take on chili with some zesty spice.
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Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 6 to 8


  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 12 ounces andouille, cut into ½-inch slices
  • 2 teaspoons chili powder, divided
  • 2 cups chopped white onion
  • 1-1 ½ cups chopped green bell pepper
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 can (28 ounces) Hunt’s® Crushed Tomatoes
  • 2 cans (16 ounces) each BUSH’S® Kidney Chili Beans, undrained
  • 1 can (10 ounces) Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
  • Sour cream and chopped parsley, optional


  1. Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
  2. Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
  3. Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.