Jalapeno Chicken Sausage Chili

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 1 whole Green Pepper, Stem And Seeds Removed, Diced
• 1 whole Orange Pepper, Stem And Seeds Removed, Diced
• 5 cloves Garlic, Minced
• 2 cans (14 Oz. Size) Tomatoes, No Salt Added
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 2 Tablespoons Chili Powder
• 1 teaspoon Smoked Paprika
• 1/8 teaspoons Cheyenne Pepper
• 1/2 cups Chicken Stock (low Sodium)
• 1 pound Chicken Sausage, Cut Into Slices (I Used Trader Joe's Jalalpeno Pre Cooked Variety)
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can 14 Oz Can, Pinto Beans, Drained And Rinsed
• 1/2 cups Pickled Jalapenos
• 1/2 cups Cheddar Cheese, Grated
• 1/2 cups Purple Onions, Diced
• 1/2 cups Green Onions, diced
• 1 whole Avocado (peeled, Pitted And Sliced)

1. In a large Dutch oven over medium high heat add oil, onions, peppers and garlic. Let the mixture bloom for 2 minutes. Add in tomatoes. Bring to a simmer then add all of the spices (pepper, garlic powder, chili powder, paprika, and cayenne pepper). Stir well and add in chicken stock. Bring to a simmer. Then turn heat to low, cover, and cook for 1 hour, stirring occasionally.
2. After an hour, add in the chicken sausages. Check liquid and add a little more chicken stock if needed. Also taste and adjust seasonings if needed. Let this mixture simmer another 10 minutes.
3. Add the kidney and pinto beans and pickled jalapenos. Heat through.
4. Spoon into bowls and top with cheddar cheese, purple onions, green onions, and avocado.
5. Enjoy with a big piece of corn bread. For extra festive fun, cut corn bread into fun shapes (like stars!) with large cookie cutters.

olive oil, onion, green pepper, orange pepper, garlic, tomatoes, black pepper, garlic, chili powder, paprika, cheyenne pepper, chicken, chicken sausage, kidney beans, pinto beans, jalapeufos, cheddar cheese, purple onions, green onions, avocado

Taken from tastykitchen.com/recipes/soups/jalapeno-chicken-sausage-chili/ (may not work)