Chicken, Sausage, and White Bean Chili

Chicken, Sausage, and White Bean Chili
Chicken, Sausage, and White Bean Chili. Photo: Diana Rattray
  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: 6 Servings
Ratings (5)

This chicken chili is loaded with flavor, and it makes a great fall or winter meal with cornbread or biscuits.

What You'll Need

  • 2 tablespoons extra virgin olive oil
  • 2 boneless chicken breast halves, diced
  • 12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
  • 1 cup
  • chopped onion
  • 4 cloves
  • garlic, minced
  • 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
  • 1 1/2 cups
  • tomatillo salsa
  • 1 cup
  • chicken broth
  • 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
  • 1 cup frozen corn kernels
  • 2 tablespoons finely chopped jalapeno peppers or mild chile peppers
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper, optional

How to Make It

  1. In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
  2. Put the drained beans in a 4- to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro.
  3. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  4. Sprinkle with cilantro just before serving.

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