So it's tech week: you're on a 10 minute break, you're between scenes, and somehow you've got to squeeze in dinner that keeps you full for another hour and a half at least (and you're *of course* out of costume at this point). Well lucky for you, you packed the perfect solution- a chicken sausage and bean chili, with enough protein to keep your tummy happy while you're on stage, and enough flavor to keep your taste-buds begging for more!
Ariella was so excited to try it, she decided the only appropriate utensil was this sized...
...and Avery was mad I took this picture because it delayed his first taste!
Whether you're going into tech week like us, or just in a hurry, this meal is a perfect make-ahead option (especially for a rainy Ithaca day!) Prepare this meal in a slow cooker Crock Pot in the morning and have it ready by lunch and dinner to feed some hungry mouths!
Ingredients:
1 tablespoon of olive oil
Cooking Spray
1 lb. chicken sausage links
1 onion, chopped
2 tablespoons marinara sauce
1 1/2 cups chicken stock
1 14.5oz. can diced tomatoes
1 tablespoon Sriracha sauce
1 14oz. can chickpeas
1 14oz. can cannellini beans
25 baby carrots, cut into chunks
Salt and pepper to taste
Directions: Makes 4-5 Servings
1. Coat a large skillet with 1 tablespoon of olive oil. On medium heat, cook the chicken sausage links until they begin to brown. Remove from heat and cut links into 1-1.5 inch slices and set aside.
2. Re-coat the skillet in cooking spray. Add the chopped onions, and cook on low heat until they begin to brown. Then add the marinara sauce, diced tomatoes, chicken stock, and sriracha. Bring the mixture to a simmer in the skillet, then remove from the heat.
3. Place the carrots in the Crock Pot, then add the chickpeas and beans on top. Proceed to add the skillet ingredients to the pot, then top with the sausage slices.
4. Cover the Crock Pot and cook on low for 4-6 hours, until the carrots are soft.
5. Add salt and pepper to your liking, and serve hot to enjoy!
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