Leeks and sausage chili

Author: Les Cultures de chez nous
Chili aux poireaux, chair de saucisses italiennes fortes, poivrons, haricots, maïs, tomates et fromage
Preparation 30
Baking 45
Portions 12
Freezing Yes


  • 454 g of chopped lean beef
  • 454 g of strong Italian sausage
  • 2 package of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
  • 1 diced green pepper
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 can of red beans, rinced and drained
  • 1 can of white pinto beans, rinced and drained
  • 1 can of corn kernels
  • 1 can of 796 ml of diced tomatoes
  • 2 can of Accents chili tomatoes of Aylmer
  • 2 cups of homemade or comercial tomato sauce
  • 1 can of tomato paste
  • Tex-nex cheese
  • Ground cumin
  • Ground coriander
  • Chili pepper
  • Smoked paprika
  • Tabasco
  • Nachos
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  • Brown the meat in a large pan. Drain, put back into the pan and add leeks. Cook till vegetables are translucent. Add diced peppers, stir and cook for 2 minutes. Set aside.
  • In a very large pan, mix tomatoes, seasoned tomatoes and tomato sauce. Add vegetables and meat. Spice the chili with cumin, paprika, crushed pepper, coriander and tabasco.
  • Heat at medium heat for about 20 minutes and add beans and corn kernels. Heat for another tens of minutes.
  • Put a first can of tomato paste and verify the texture. Add a second can, up to taste. Rectify seasonings.
  • In an oven safe plate, add nachos, pour chili and cover with tex-mex cheese. Broil under the grill to gratin.

Chef's notes

You can freeze the chili.