Original Creole Seasoning 
Original Chili Seasoning Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis easy-to-make, flavor-packed chili is a winter dinner favorite from My Diary of Us. Get cooking with your family and warm up with this cozy recipe!
Ingredients
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1 Lb. Chopped Andouille Sausage
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1 Lb. Ground Chicken
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1 Cup Diced Onion
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1/2 Cup Diced Bell Pepper
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1/2 Cup Diced Celery
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1 Tony Chachere’s Original Chili Mix
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1 Can Kidney Beans
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1 Can Pinto Beans
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1 Can Black Beans
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1, 15 oz. Can Finely Diced Tomatoes
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1, 15 oz. Can Tomatoes with Green Chiles
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1 Tbsp. Tomato Paste
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1 Tbsp. Tony Chachere’s Original Creole Seasoning
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4 Cups Water
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1 Tbsp. Olive Oil
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For Topping:
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Green Onions
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Sour Cream
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Jalapeños
- Clear
Directions
- Add olive oil to a large pot and then add in ground chicken. -Sauté until the chicken begins to brown and then add in andouille sausage and continue browning.
- Add in diced onion, bell pepper, and celery. Add 1 Tbsp. Tony Chachere’s Creole Seasoning and continue to cook until the veggies begin to soften.
- Add in tomato paste, both cans of tomatoes, and the drained and rinsed beans and stir.
- Add in Tony Chachere’s Original Chili Mix along with water and stir until combined. Simmer the chili for at least 30 minutes before serving.
- Top with desired toppings and enjoy!
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