Thicken the broth with secret ingredient Glucomannan. Delicious and pulls the flavors together. Don't make this chili without it.
The winter weather this year has been so mild in our region that my tastebuds have been as equally confused as my toddler wanting to wear shorts in December. I’ve been craving lots of spice, but wanting it in the form of toasty soups and chilis. So here is another chili recipe I have been experimenting with. This one utilize some gluten free chicken and apple sausage I discovered at Costco. I’m so grateful they have those sample stations around the store, because there are multiple items I never would have purchased had it not been for those samples — this product included. The brand I utilized was aidells Chicken and Apple sausage. I included the link to their product site so you can review the nuturion info before purchasing.
With that introduction you’re most likely anticipating that this chili is spicy. Depending on your preferences, you can increase the intensity by adjusting your cumin and chili powder amounts, but especially by adding in some more red pepper flakes or adding in some chopped jalapeño. I have to make my comfortable enough for my sensitive stomach and for my toddler, who doesn’t appreciate spice quite as much as I do.
Chicken Sausage Chili
- 1 package of Chicken and Apple Sausage
- 1 lb of skinless chicken breast
- 32 oz Gluten Free Chicken Broth
- 2 Large Red Bell Peppers
- 1 Large Yellow Onion
- 1/2 c White Cooking Wine (optional)
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 3 Tbsp Chopped Garlic
- 1/2 t Salt
- 1/2 t Chopped Basil
- 2 cups cooked rice
- 1/8 t red pepper flakes (optional)
- 1/4 t Glucomannan (optional)
- Cooked the chicken breast, cutting it up into small pieces while you go. Set aside.
- Cooked the sausage, cutting it into small pieces while you go. Note the package directions for how to warm this sausage up properly. I used a little bit of water in the bottom of my pan, just enough to keep it moist and prevent it from sticking to the bottom of the pan as it warmed and browned. You could use oil as an alternative.
- Get your veggies diced and ready to pour into a deep soup pan with your meats. I mix them all up and add in the box of broth (4 cups) and the wine. Then I stir in the garlic and seasonings.
- You’ll want to let this simmer together for at least 15 minutes.
- The first time I made this I prepared it without the rice and used extra Glucomannan to thicken the soup. However, my husband whined a bit as he ate it, complaining it had a thickness he didn’t care for (feedback from those we love is hard sometimes, isn’t it?). Anyhow, I took his considerations into mind when preparing again. This time I tossed in two cups of cooked Jasmine rice I had prepared for an alternate meal and ended up not using. Turned out to be the perfect amount of rice to fill up the then broth without over thickening the texture. Tasted great and I got much better reviews from my husband this time around. I did still sprinkle in about 1/4 t (maybe even a little less) of the Glucomannan along with the rice, but it wasn’t nearly as noticeable as the first batch I had made.
- Then I turned it off and let it simmer in the heat of the broth for another 15 minutes or more before serving.