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Wednesday

Chicken, Sausage and White Bean Chili


I've had the hardest time lately, actually since the first of the year, wrapping my head around my menu planning. It seems harder that usual for some reason. But,,,if this recipes anything to go on, I think I can assume the struggle is just about over!

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
½ tsp chili powder
1 large bay leaf
½ tsp salt
¼ 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)
½ cup beer
Toppings of your choice

Preparation:
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.

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