I am a big fan of slow-cookers, and I am a big fan of chili. But, until I discovered this recipe, I hadn’t been a big fan of chicken chili or any white bean chili. Chicken just never tasted quite right to me in a chili. And most white bean chilies are far too bland for my palate. But the addition of sausage adds a nice flavorful compliment to the chicken, which gets kicked up a notch by the spicy peppers and tomatillo salsa.
Jeff and I have made this recipe twice now, and we are labeling it a definite keeper.
Like many of our slow-cooker dishes, I first picked this one to welcome us home from a long hard day of hiking up Mount Baldy. Hot, exhausted and hungry, we were were pleasantly greeted by a fabulous aroma when entering our house. It tasted even better than it smells. Our first attempt ended up much spicier than I am sure the original recipe intended. We added a whole handful of super spicy tiny red jalapenos grown by our friend Robin, and I daringly included way more than just “a dash” of cayenne pepper. The end result? Five alarm fire chili.
In light of the cold weather we’ve had recently in southern California, Jeff and I made this chili again last week. But this time, mainly just out of forgetfulness, as well as a lack of Robin-supplied lethal jalapenos, I pretty much stuck to the heat factor prescribed in the original recipe. Even this version did not disappoint. It is still nice and spicy, but just did not cause us to break out in a sweat from eating it.
My husband and I are already talking about making this a third time soon, taming it down a bit for the kids by substituting Anaheim peppers for the jalapenos and possibly omitting the cayenne — just making it available on the side for the grown-ups to add.
Like most chilies and stews, this comforting dish reheats extremely well for leftovers.
Oh, and if you really want to experience pure food bliss, try this chili out with Mosley’s Jalapeno Cornbread!
- 2 tablespoons olive oil
- 2 boneless chicken breast halves, diced
- 12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage (we use Aidells artichoke & garlic chicken sausage)
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
- 1½ cups tomatillo salsa
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
- 1 cup frozen corn kernels
- 2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
- 1½ teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Dash cayenne pepper, optional
- In a large skillet, heat olive oil over medium heat.
- Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
- Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Sprinkle with cilantro just before serving.