Creamy White Chicken Sausage Chili

Creamy, Gluten-Free, and No Dairy Required! This Creamy White Chicken Sausage Chili from Proud Sponsor Jones Dairy Farm gets its rich texture from pureed white beans, no dairy needed, blended into a broth of salsa verde, chicken sausage, and warm spices. Ready in 30 minutes and finished with corn, lime, and your favorite toppings.

Creamy White Chicken Sausage Chili

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• Prep Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 20 Jones Dairy Farm Golden Brown All Natural Chicken Sausage Links, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 2 cups gluten-free salsa verde
• 3 cups gluten-free chicken broth
• 2 (15 ounce) cans Great Northern beans, rinsed and drained
• 10 ounces frozen corn
• 1 lime, juiced
• Optional toppings: tortilla chips, shredded Monterey Jack cheese, avocado slices, jalapeño, cilantro, sour cream

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-6 minutes, stirring occasionally, until lightly browned and heated through. Add the garlic, cumin, chili powder, oregano, garlic powder, and salt and cook for 1 minute until fragrant.
2. Pour in the salsa verde and chicken broth and stir to combine. Transfer one can of the drained beans to a blender with a splash of broth and blend until smooth, then stir into the pot. Add the remaining can of beans and the frozen corn to the pot.
3. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the corn is heated through and the chili has thickened slightly. Squeeze in the lime juice, taste, and adjust seasoning as needed. Serve with desired toppings.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed to loosen.
• Blending one can of beans directly into the chili creates a thick, creamy base without any dairy. It’s what gives this chili its texture – don’t skip it.