White Chicken Chili with Sausage
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
- 4 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1/2 cup flour
- 2 large onions chopped
- 6 garlic cloves minced
- 1/2 cup chopped fresh cilantro
- 2 jalapenos, seeds and stems removed diced
- 2 pounds ground chicken
- 12 oz. pkg chicken sausage sliced
- 2 teaspoons salt plus more for seasoning
- 4 tablespoons ground cumin
- 4 (15-ounce cans) cannellini or other white beans rinsed and drained
- 2 cans green chiles drained
- juice from one lime
- 6-8 cups low-sodium chicken stock
- 2 cups freshly grated parmesan cheese
- freshly ground black pepper for seasoning
- Carbohydrate 12.4949741608213 g
- Cholesterol 79.6815730333333 mg
- Fat 12.6877933300174 g
- Fiber 1.33688668457574 g
- Protein 20.674958555684 g
- Saturated Fat 4.85384250579104 g
- Serving Size 1 1 serving (147g)
- Sodium 701.819970355673 mg
- Sugar 11.1580874762456 g
- Trans Fat 0.953588086204638 g
- Calories 243 calories
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and jalapeno and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder.Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Add the chicken slices and brown slightly. Stir the flour into the chicken mixture. Add the beans, green chiles, and chicken stock. You can mash some of the beans to thicken the chili. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.Simmer for 55-60 minutes until the liquid has reduced and the chili has thickened. If you like the chili even thicker, just mix a couple of tablespoons of cornstarch with about a quarter cup of cold water and pour in the pot. Add the Parmesan cheese and cilantro and simmer for another 10 minutes. Season with salt and pepper, to taste.Ladle the chili into serving bowls. Drizzle with salsa verde and top with sour cream.
