A Denver Family's Adventure Through The Ups And Downs of Life

Saturday, November 14, 2009

Chicken, Sausage & Kidney Bean Chili Recipe

I forgot to post this after I made it for friends that came over for a football game on 2 weeks ago. Unfortunately, it was gone before I had a chance to try it, but it was a big hit with those that did.

Chicken and Sausage Chili
•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
•1 cup chopped onion
•4 cloves garlic, minced
•2 cans (about 16 ounces each) Red Kidney Beans
•1 1/2 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
•1 1/2 teaspoons ground cumin
•1/2 teaspoon salt
•1/4 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.
Serves 6.

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