Spicy Chicken And Sausage Chili With White Beans An

Name: Spicy Chicken And Sausage Chili With White Beans And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 5 Slices thick cut, smoked bacon, chopped; 1 pound Boneless, skinless chicken breast, diced; 2/3 pound Ground, sweet Italian sausage; 2 Yellow onions, diced; 1 Green bell pepper, diced; 1 Red bell pepper, diced; 1 Fresh jalapeno, seeds and veins removed, minced; 2 4oz cans roasted, diced green chiles; 3 Cloves fresh garlic minced; 1 teaspoon Coarse ground black pepper; 1 teaspoon Ground coriandar; 3 tablespoons Roasted ground cumin; 1 1/2 tablespoons Chili powder; 3 tablespoons Dried oregano; 1/2 teaspoon Chipotle chili powder; 3 tablespoons All-purpose flour; 6 cups Chicken stock; 1 15.5 oz can cannelinni beans, partially drained; 1 15.5 oz can great northern beans, partially drained; 2 cups vegetable oil for frying; 6 white corn tortillas, sliced into thin strips; 1 cup shredded sharp, white cheddar cheese; 1 lime, cut into 8 wedges; 1/3 cup sour cream, for garnish; 1/4 cup chopped, fresh cilantro, for garnish; 1 avocado, diced, for garnish

Servings: persons

2 tablespoons Extra Virgin Olive Oil
5 Slices thick cut, smoked bacon, chopped
1 pound Boneless, skinless chicken breast, diced
2/3 pound Ground, sweet Italian sausage
2 Yellow onions, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Fresh jalapeno, seeds and veins removed, minced
2 4oz cans roasted, diced green chiles
3 Cloves fresh garlic minced
1 teaspoon Coarse ground black pepper
1 teaspoon Ground coriandar
3 tablespoons Roasted ground cumin
1 1/2 tablespoons Chili powder
3 tablespoons Dried oregano
1/2 teaspoon Chipotle chili powder
3 tablespoons All-purpose flour
6 cups Chicken stock
1 15.5 oz can cannelinni beans, partially drained
1 15.5 oz can great northern beans, partially drained
2 cups vegetable oil for frying
6 white corn tortillas, sliced into thin strips
1 cup shredded sharp, white cheddar cheese
1 lime, cut into 8 wedges
1/3 cup sour cream, for garnish
1/4 cup chopped, fresh cilantro, for garnish
1 avocado, diced, for garnish

1
Heat the olive oil in a large stock pot over medium-high heat.
2
Add the bacon, cooking until just turning brown, about 5 minutes.
3
Add the chicken and sausage, stirring and cooking until the chicken is cooked through, about 12 minutes.
4
Crumble the sausage with a spoon or end of whisk while cooking.
5
Add the onion, peppers, jalapeno, green chilies and garlic, stirring and cooking until the onions are just tender, about 5 minutes.
6
Add the black pepper, corriander, cumin, chili powder, oregano and chipotle chili powder, stirring and cooking for 3 minutes.
7
Add the flour, stirring to combine and cook for 3 minutes.
8
Add the chicken stock one cup at a time, stirring to thicken while scraping up bits on the bottom of the pot.
9
Bring chili to boil, stirring.
10
Add beans, stir to combine. Reduce heat to low, simmering for 20 minutes, stirring periodically.
11
Meanwhile, heat about 2-inches of vegetable oil in a medium sauce pan until 350 degrees F.
12
Add the corn tortilla strips, stir to separate and fry until golden, only about 1 minute or less. Transfer to a paper towel to drain, set aside.
13
Serve chili in crocks, top each with cheddar cheese, a dollop of sour cream, chopped avocado, chopped cilantro and fried tortilla strips. Serve with wedge of lime for squeezing on top.

2619

kcal

Calories

180

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons Extra Virgin Olive Oil, 5 Slices thick cut, smoked bacon, chopped, 1 pound Boneless, skinless chicken breast, diced, 2/3 pound Ground, sweet Italian sausage, and more.

Yes, Spicy Chicken And Sausage Chili With White Beans And Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chicken And Sausage Chili With White Beans And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions