Ingredients

• ●1 tbsp olive oil
• ●2 shallots
• ●1 lb chicken sausage
• ●1.5 lb shrimp
• ●2 tbsp chili powder
• ●1 tsp smoked paprika
• ●0.5 tsp cumin
• ●0.25 tsp cayenne pepper
• ●14.5 oz crushed tomatoes
• ●15 oz black beans
• ●3 tbsp fish sauce
• ●1 cup chicken broth
• ●to taste salt
• ●to taste pepper

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped shallots and cook until softened, about 3 minutes.
2. 2Add the sliced chicken sausage to the pot and cook, stirring occasionally, until browned, about 5 minutes.
3. 3Stir in the chili powder, smoked paprika, cumin, and cayenne pepper (if using). Cook for another minute until fragrant.
4. 4Add the crushed tomatoes, black beans, fish sauce, and chicken broth to the pot. Bring to a simmer.
5. 5Reduce heat to low, cover, and let simmer for 10 minutes, allowing the flavors to meld.
6. 6Add the shrimp to the pot and cook until pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp.
7. 7Season with salt and pepper to taste.
8. 8Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt.