Spicy Creole Chili

Odyssey Feta Chili With Sour Cream

Yields: 6-8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty Level: Intermediate


  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 12 oz andouille sausage, cut into 1/2” slices
  • 2 tsp chili powder, divided
  • 2 cups white onion, chopped
  • 3/4 cup green creole tomatoes, chopped
  • 1 tbsp garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can hot diced tomatoes with habaneros, undrained
  • Dollop of Odyssey Greek Sour Cream
  • Fresh parsley, chopped (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, green tomato 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.