White Chicken Chili with Sausage
Try this White Chicken Chili with Sausage recipe, or contribute your own.
Try this White Chicken Chili with Sausage recipe, or contribute your own.
- 4 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1/2 cup flour
- 2 large onions chopped
- 6 garlic cloves minced
- 1/2 cup chopped fresh cilantro
- 2 jalapenos, seeds and stems removed diced
- 2 pounds ground chicken
- 12 oz. pkg chicken sausage sliced
- 2 teaspoons salt plus more for seasoning
- 4 tablespoons ground cumin
- 4 (15-ounce cans) cannellini or other white beans rinsed and drained
- 2 cans green chiles drained
- juice from one lime
- 6-8 cups low-sodium chicken stock
- 2 cups freshly grated parmesan cheese
- freshly ground black pepper for seasoning
- Carbohydrate 12.4949741608213 g
- Cholesterol 79.6815730333333 mg
- Fat 12.6877933300174 g
- Fiber 1.33688668457574 g
- Protein 20.674958555684 g
- Saturated Fat 4.85384250579104 g
- Serving Size 1 1 serving (147g)
- Sodium 701.819970355673 mg
- Sugar 11.1580874762456 g
- Trans Fat 0.953588086204638 g
- Calories 243 calories
Step-by-step
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and jalapeno and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder.
- Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Add the chicken slices and brown slightly. Stir the flour into the chicken mixture. Add the beans, green chiles, and chicken stock. You can mash some of the beans to thicken the chili. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Simmer for 55-60 minutes until the liquid has reduced and the chili has thickened. If you like the chili even thicker, just mix a couple of tablespoons of cornstarch with about a quarter cup of cold water and pour in the pot. Add the Parmesan cheese and cilantro and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Drizzle with salsa verde and top with sour cream.
Building Flavor Through Aromatics
Building a robust base requires managing moisture release in the initial stages of sauteing. Cooking chopped onions and diced jalapenos over medium-high heat for approximately five minutes drives off cellular water so the vegetables can properly brown rather than steam. Introducing minced garlic during the final thirty seconds prevents bitter sulfur compounds from developing as the volatile oils scorch in the hot fat. When raw ground chicken hits the pan alongside cumin, oregano, and chili powder, the spices bloom directly in the residual oil to release their fat-soluble flavors.
Achieving Viscosity Without Heavy Cream
Starching the pot correctly determines whether the broth holds together or separates during a long simmer. Incorporating all-purpose flour directly into the browned meat creates a rudimentary blond roux that coats the proteins and traps liquid as the starches gelatinize at a simmer. Crushing a portion of the drained cannellini beans against the side of the Dutch oven releases natural starches into the stock, while an optional slurry of two tablespoons cornstarch whisked into one-quarter cup cold water offers a reliable backup thickener if the liquid fails to reduce sufficiently after fifty-five minutes.
Integrating Dairy and Preserved Elements
Balancing fresh herbs and sharp cheese transforms the heavy foundation at the final stage of cooking. Freshly grated parmesan melts into the simmering stock during the last ten minutes, providing a savory umami backbone that complements the acidity of fresh lime juice squeezed just before serving. Storing leftovers in an airtight container for up to three days allows the starches to fully hydrate, resulting in a thicker consistency on the second day that benefits from a splash of chicken stock when reheated.
