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DANG! Good White Chili

As winter comes to an end, partake in your last steaming bowl of chili!

Filomena's white chicken chili is a big, delicious crowd pleaser and is sure to fill every belly sitting around your table, while providing optimal nutrition. Win-win-win.

Ingredients

  • 1 pound boneless skinless chicken thighs, chopped
  • 1 pound hot Italian sausage
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 jalapeño chili, seeded and chopped
  • 2 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 2 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 to 1-1/2 cups chicken broth (optional)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Optional: 4 tablespoons of cream cheese and a dollop of sour cream

Directions

  1. In a Dutch oven over medium heat, cook chicken, sausage, and onion in oil until lightly browned. Add celery, bell pepper, garlic; cook 10 minutes longer. Stir in the chilies, cumin, bay leaves, oregano, and cayenne; bring to a boil.
  2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. If you like a little more liquid in your chili, add the broth. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  3. Add cheese to melt. Top with Forager Mike’s Spirulina for unbelievable added flavor.
  4. I also like to add 4 tablespoons of cream cheese, and some sour cream to make a richer sauce.

 

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