WEEKDAYS 1e|12c|p

White Chicken Chili

White Chicken Chili Tori Hazelett
Lighten up a heavy chili with ground chicken and chicken sausage.
skill level
Easy
time
60-120min
servings
12
cost
$
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Lighten up a heavy chili with ground chicken and chicken sausage.
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ingredients
  • Olive Oil
  • 1 large Onion (diced)
  • 1 Red or Green Bell Pepper (chopped)
  • 4 Garlic cloves (minced)
  • 1 pound Ground Chicken
  • 3 links Chicken Sausage (casing removed)
  • 2 tablespoons Chili Powder
  • 2 tablespoons toasted Fennel Seeds
  • 2 tablespoons ground Cumin
  • 1 tablespoon dried Oregano
  • 1 teaspoon seasoning Salt
  • 1 1/2-2 teaspoons Red Chili Flakes
  • 3 tablespoons Flour
  • 6 ounces mild Lager Beer
  • 2 15-ounce cans Cannellini Beans (rinsed and drained)
  • 2 Jalapenos (finely chopped and muddled with salt)
  • 2 cups fresh Corn Kernels (cut from the cob)
  • 4-5 cups Homemade Chicken Stock
  • 4 cups Baby Spinach leaves (roughly chopped)
  • 1 cup grated Parmesan
  • 1/4 cup Parsley (chopped)
  • 2 roasted Poblanos (stems and seeds removed; chopped)
  • Kosher Salt
  • Honey Corn Bread to serve
  • Sour Cream for garnish
  • chopped Scallions for garnish
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    1 pound Ground Chicken
    3 links Chicken Sausage (casing removed)
    1 teaspoon seasoning Salt
    In a Dutch oven, heat the oil over medium-high heat. Add the ground chicken and sausage and season with salt. Cook until the edges of the chicken are brown and meat begins to caramelize, about 7 to 8 minutes. 
  • 2
    1 large Onion (diced)
    1 Red or Green Bell Pepper (chopped)
    4 Garlic cloves (minced)
    Add the onions and bell peppers along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. 
  • 3
    2 tablespoons Chili Powder
    2 tablespoons toasted Fennel Seeds
    2 tablespoons ground Cumin
    1 tablespoon dried Oregano
    1 1/2-2 teaspoons Red Chili Flakes
    3 tablespoons Flour
    6 ounces mild Lager Beer
    Add the dried spices and cook until very fragrant, 3 to 4 minutes, and add the flour and stir for 30 seconds. Deglaze with the lager, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 5 minutes.
  • 4
    2 15-ounce cans Cannellini Beans (rinsed and drained)
    2 Jalapenos (finely chopped and muddled with salt)
    2 cups fresh Corn Kernels (cut from the cob)
    4-5 cups Homemade Chicken Stock
    Add the beans, jalapenos, corn, and most of the chicken stock, reserving 1 cup of stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for about an hour.
  • 5
    4 cups Baby Spinach leaves (roughly chopped)
    1 cup grated Parmesan
    1/4 cup Parsley (chopped)
    2 roasted Poblanos (stems and seeds removed; chopped)
    Kosher Salt
    Sour Cream for garnish
    chopped Scallions for garnish
    Honey Corn Bread to serve
    Add the spinach, Parmesan, parsley, and roasted poblanos. Add a little more of the reserved chicken stock if needed to thin. Cook for another 10 minutes, taste/adjust seasonings. Garnish bowls of chili with sour cream and scallions and serve with cornbread.

    Helpful Tips:
    1. Reserve chicken stock for the end in case the chili is too thick.
    2. If the chili is too spicy, serve with sour cream or Greek yogurt for a cooling component.
 
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