Step out of the traditional and try this white chicken chili with sausage, spiced with peppers and full of fresh flavor from cilantro and limes.
2jalapenos, seeds and stems removed, diced
6garlic cloves, minced
2lbs.chicken Italian sausage, sliced
2teaspoonssalt, plus more for seasoning
415-oz. canscannellini or other white beans, rinsed and drained
2cansgreen chiles, drained
Juice from one lime
8cupslow-sodium chicken stock
2cupsfreshly grated Parmesan cheese
Freshly ground black pepper for seasoning
1/2cupchopped fresh cilantro
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, lime juice, 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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.