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 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 gluten-free toppings: tortilla chips, shredded Monterey Jack cheese, avocado slices, jalapeño, cilantro, sour cream
Instructions
- 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.
- 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.
- 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.