I’m so excited it’s fall! With the new season comes one-pot meals that are super yummy, healthy, and easy to make. One of my all-time favorites is White Bean Chicken Chili. But first I have some awesome news.I’m thrilled to share that I’m a new publisher on Yummly! Clicking on the orange Yummly button at the bottom of this post will automatically save your favorite recipes to your personal recipe box on Yummly. I’m hoping to dramatically increase the number of people who have the opportunity to see my recipes. You can help me by pressing that little orange button whenever I post a recipe!
If you don’t know about Yummly, their awesome site allows you to specifically include or exclude certain ingredients in your recipe searches. If you’re looking for recipes that are paleo, vegetarian, dairy-free, gluten-free, or you just want to know what you can make with a specific ingredient, Yummly has it all! You can also rank different tastes (salty, savory, sour, bitter, sweet, spicy) by how much you like or dislike them to suit your preference. So check it out… and while you’re there, visit the Tabler Party of Two Yummly Publisher Page.
I used to have a recipe for this, but I can’t find it. So I decided to simply reinvent it to the best of my ability! Three ingredients I was certain it included (in addition to beans and chicken) were tomatillo salsa, fire-roasted tomatoes, and chicken sausage. I remember the latter ingredient because the first time I tried this chili, I had never had chicken sausage before. Imagine that! I had no idea what I was missing!
- 4 cups cooked shredded chicken
- 12-16 ounces chicken sausage sliced the sliced again for smaller pieces (andouille works great)
- 2 (15.3 ounce) cans Great Northern White beans, drained
- 2 (14.5 ounce) cans chicken broth
- 1 small can diced green chilis
- 1 (14 ounce) can fire roasted tomatoes
- 1 jar tomatillo salsa
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- Avocado, cilantro, and green onion for garnish (optional)
- Heat onion, peppers, and garlic in olive oil in a large skillet over medium heat until the onions are transparent.
- Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
- Serve hot garnished with avocado, cilantro and green onions (also add sour cream and shredded cheese if desired.) Enjoy!
- I think my original recipe had roasted corn it in. That would be a wonderful addition! I excluded it because I try not to eat alot of corn.
I made a huge pot of this yesterday and it’s almost gone! What’s your favorite fall dinner?
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