While I love classic chili and my family loves my chili without beans, we also enjoy this White Chicken Chili with Sausage. It’s spicy and bursting with flavor from jalapeños, spices and green chilis—a little spicy but you can cut back on the peppers if you like it milder. I use chicken sausage but regular pork sausage would be fine as well.
White chicken chili has a bit of a Southwestern flavor to it, with cilantro and lime juice adding bright flavor. We like to top the chili with some salsa verde and sour cream.
This recipe for white chicken chili makes a pretty large amount, so it’s great for a game day party, tailgating, or any occasion you want to have a large gathering. I usually make a pot of this chili and share some with friends then put a couple of bags in the freezer for us to enjoy later.
- 4 tablespoons olive oil
- 2 large onions chopped
- 2 jalapenos seeds and stems removed, diced
- 6 garlic cloves minced
- 2 pounds ground chicken
- 12 oz. chicken sausage sliced
- 2 teaspoons salt plus more for seasoning
- 4 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- ½ cup flour
- 4 15-oz. cans cannellini or other white beans rinsed and drained
- 2 cans green chiles drained
- Juice from one lime
- 8 cups low-sodium chicken stock
- 2 cups freshly grated Parmesan cheese
- Freshly ground black pepper for seasoning
- 1/2 cup chopped fresh cilantro
- 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.