Smoked chicken white bean chili recipe

Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more

This chicken chili is packed with flavor, also it constitutes a great fall or winter meal with cornbread or biscuits .

two tablespoons extra virgin essential olive oil
2 boneless chicken white meat halves, diced
12 to 16 ounces chicken sausage, for example chicken apple sausage or chicken other smoked chicken or poultry sausage
1 cup chopped onion
4 cloves garlic clove, minced
2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
1 1/2 cups tomatillo salsa
1 cup chicken broth
1 can (14.5 ounces) diced tomato plants with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
two tablespoons finely chopped jalapeno peppers, or mild chile peppers
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
Dash red pepper cayenne, optional

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Inside a large skillet, heat essential olive oil over medium heat. Add some onions, diced chicken, and sliced sausage saut until onions are tender and chicken is cooked through.
Place the drained beans inside a four to six-quart slow oven add some skillet mixture and all sorts of remaining ingredients except cilantro.
Cover and prepare on HIGH for three or four hrs or LOW for six to eight hrs.
Sprinkle with cilantro right before serving.

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