Serves: 4
Prep time: 10 minutes
Cook time: 23 minutes
1 T olive oil
3 garlic cloves, smashed
1/2 cup chopped scallions, divided
1 lb hot chicken sausage, removed from casing
2 T chili powder
1/2 tsp cayenne powder
1 28 oz can crushed tomatoes
1 15 oz can crushed tomatoes
1 red bell pepper, diced
1 cup carrot, diced
1/2 T brown sugar
Pinch of salt
In a large sauce pan, heat oil over med-high heat until hot, but not smoking. Toss in garlic and all but 2 T scallions and cook, stirring frequently, for 1 minute.
Add chicken and conitue to cook, breaking up meat with a wooden spoon, for 2-3 minutes or until browned.
Stir in chili and cayenned powders and cook for 1 minute more.
Add tomates, kidney beans, bell pepper, carrot, brown sugar, and salt.
Bring to a boil over hight heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until slightly thickened (you don't want soup).
Divide among 4 bowls and garnish with remaining 2 T scallions. Top with a dollop of sour cream.
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