Southwestern Cowgirl Chili
Warm up your kitchen with a taste of the Southwest with this cowgirl chili. It's loaded with beans, corn, and smoked sausages, making it simple, quick, and full of home-cooked flavor.
Servings 10
Equipment
- 1 Large Pot
Ingredients
- 3-4 cups Rotisserie Chicken, shredded Shredded or Chopped
- 12 oz Smoked Sausage sliced into coins
- 1 medium Onion chopped
- 1 Green Bell pepper chopped
- 1 Red Bell Pepper chopped
- 3 cloves Garlic minced
- 1 10 oz Rotel (diced tomatoes with green chilies)
- 1 15 oz Chili Beans undrained
- 1 15 oz Kidney Beans drained and rinsed
- 1 cup corn frozen or canned (if canned, drain before adding
- 2 tablespoons tomato paste
- 2 cups chicken broth (or more for thinner chili)
- 2 tablespoons chili seasoning mix (store-bought or homemade)
- 1 tablespoon olive oil (for sautéing)
- salt, black pepper,
- smoked paprika
- cayenne to taste
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Cook until fragrant and softened, about 3–4 minutes..
- Stir in the smoked sausage and cook until lightly browned — this adds a nice smoky depth
- Add the shredded rotisserie chicken, beans, Rotel, tomato paste, and chili seasoning. Stir well to combine.
- Add chicken broth and stir again. Bring to a simmer, then reduce the heat and let it cook for about 25–30 minutes, stirring occasionally.
- Adjust seasonings to taste maybe a pinch of salt, a little more chili spice, or even a dash of smoked paprika.