CHICKEN SAUSAGE and WHITE BEAN CHILI

Yesterday I made this chili. It turned out so good. It's kinda like "White Chili" or "Green Chili", but not.

I used Rotel tomatoes and green taco sauce (tomatillo sauce) in it. Way good, all the family thought it was a huge hit. Definitely a keeper.

I served it up with some "Skillet Corn Bread" (posting soon).

Personally, IMHO, I felt near perfection was achieved. But don't take my word for it, give it a try yourself. And if it's not too much trouble, let me know what you thought. I like hearing from you!


Chicken and Sausage White Bean Chili

INGREDIENTS:

• 2 tablespoons olive oil
• 2 boneless chicken breast halves, diced
• 14 oz Turkey Smoked Sausage, cut into ½ inch pieces
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp chili powder
• 1 large bay leaf
• 1/2 tsp salt
• 1/4 tsp pepper
• Dash cayenne pepper
• 2 cans (about 16 ounces each) Great Northern Beans, drained
• 1 1/2 cups tomatillo salsa, I used Ortega Green Taco Sauce
• 1 cup chicken broth
• 1 10 oz can Rotel (tomatoes and green chilis)
• 1/2 cup beer
• Toppings of your choice

In a Dutch oven, heat olive oil over medium heat. Add the onions, diced chicken, sausage and garlic; stir to coat. Add the cumin and the next 5 ingredients; sauté until onions are tender and chicken is cooked through. Add the remaining ingredients, bring to a boil, reduce heat and simmer until slightly thickened, 20-30 minutes.

Finish it off with toppings of your choice. I used a little white and cheddar cheese, some raw onions, a dollop of sour cream and a sprinkling of fresh parsley.

Return from Chicken Sausage and White Bean Chili to Main Dishes home.