- 1 cup onion, diced
- 3 cloves garlic, (dry roasted in pan with skin on for 3–4 minutes then peeled and minced)
- 1 Tablespoon olive oil
- 1 chipotle in adobe sauce, minced
- 1 package al fresco chicken sausage, casing peeled and chopped
- 1 can chili beans in sauce (I used hot)
- 1 can pinto beans, drained and thoroughly rinsed
- 1 can black beans, drained and thoroughly rinsed
- 1 (15 0z) can diced tomatoes with juice
- 1 cup chicken stock
- 1 teaspoon paprika
- 1–2 teaspoons chili powder
- 1 Tablespoon pure maple syrup
- 1/8 teaspoon cinnamon
- sea salt to taste
- pepper to taste
- Take 2 or 3 whole cloves of garlic and put them in a small saute pan over medium heat. No oil. Let them brown for approx. 4 minutes flipping them occasionally. Take off the heat and bring to a cutting board
- Cut up the onion, chipotle chili, and smash the garlic with the side of a knife. The garlic should come out very easily. Mince the garlic.
- Remove the casing from the sausage and chop up into small pieces.
- Heat the oil in a large pot or Dutch oven until warm. Add the onion and saute over low/medium heat until translucent. Approx 4 minutes.
- Add the garlic and chipotle chilies. Saute another minute more.
- Add the chicken sausage and brown for approx. 4-5 minutes.
- Add all the rest of the remaining ingredients and simmer over low heat for 2 hours.
- Serve hot topped with sour cream, shredded cheese and a side of cornbread.
Nutritional information is approximate. I did not list the sodium content because it’s too difficult to provide an accurate estimate with canned products. Please use NO SALT canned products whenever possible and add natural sea salt sparingly while cooking.
Calories 221; Fat 8.5 gr; sat fat 1.5 gr, Cholesterol 37 mg; Carb 24; Fiber 7.3 gr; Sugar 3.5 gr; Protein 13.9 gr
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Serving Size: 1 cup