Simple Chili with Smoked Sausage

What you’ll need:

1 package al fresco Andouille Chicken Sausage, thinly sliced

2 tablespoons olive oil

1 medium yellow onion, diced

1 green bell pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons tomato paste

3 cups chicken broth

3 14 oz cans red kidney beans, drained and rinsed

Directions:

• Add olive oil to a large pot or dutch oven. Heat over medium-high heat. Add sausage and cook until golden brown.
• Add onion and green pepper. Cook for 3 to 4 minutes or until onions are softened.
• Add in chili powder, cumin, paprika, garlic powder, salt and black pepper. Cook, stirring often, for one minute or until fragrant.
• To make it now: Add tomato paste, chicken broth and kidney beans to pot. Bring to a boil, stirring often, then cover and reduce heat to simmer, simmering for 10 minutes. Then remove lid and continue to simmer for an additional 20 minutes or until liquids have slightly reduced. Serve warm, topped with fresh parsley, cheddar cheese or cilantro.
• To make it a freezer meal: Allow sausage-onion-pepper mixture to cool completely. Add tomato paste, chicken broth and kidney beans and stir to combine. Transfer to a gallon sized freezer safe bag, removing as much air as possible and freeze.
• Thaw & cook: Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of chili mixture into a large pot or dutch oven. Bring to boil, stirring often, then cover and reduce heat to simmer. Simmer for 10 minutes. Then remove lid and continue to simmer for an additional 20 minutes or until liquids have slightly reduced. Serve warm, topped with fresh parsley, cheddar cheese or cilantro.