Chicken, Sausage, and White Bean Chili

Chicken, Sausage, and White Bean Chili
Diana Rattray
Ratings (10)
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
1036 Calories
28g Fat
123g Carbs
75g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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 clovesgarlic, minced
  • 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
  • 1 1/2 cups
  • tomatillo salsa
  • 1 cupchicken 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

Steps 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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