Big Easy Chili with Andouille
Big Easy Chili.
About the recipe... I made this recipe in the Crock Pot- which makes it perfect for a party or an informal get-together- but you could also toss it all in a heavy soup pot, cover and simmer for a hour (you know, to let all the sexy spices and flavors co-mingle).
Karina's Big Easy Gluten-Free Chili Recipe with Andouille
2 1/2 cups chicken or vegan broth - and more, to thin, if needed
2 14-oz.cans Muir Glen Fire Roasted Tomatoes
5 cloves garlic, chopped
1 red onion, diced
2 fresh jalapeños, seeded, stemmed, diced- or 2 tablespoons chopped pickled jalapeños
2 15-oz. cans red kidney beans, rinsed, drained
2 15-oz. can pinto or black beans, rinsed, drained
1 teaspoon ground cumin, or to taste
1 teaspoon chipotle, cayenne, or hot chili powder, to taste
1 teaspoon Old Bay Seasoning
1 tablespoon apple cider vinegar
1 tablespoon gluten-free Worcestershire sauce or molasses
4 gluten-free andouille sausages, sliced into coins
1 teaspoon brown sugar or organic raw agave
Instructions (the easy part):
Before serving, stir in:
Pinch of sea salt
Fresh ground black pepper
Fresh chopped cilantro, to taste
Taste for seasoning adjustments.
Serve with a spoonful of sour cream or plain non-dairy yogurt and cilantro sprigs for garnish.
Sliced scallions (spring onions).
We served this hearty soup with grilled slices of Sweet Banana Corn Cake.