Nothing is better to me on a cold day than a nice tasty bowl of chili. This was the version I made up the other night, and it was so popular and our impromptu dinner party Saturday evening, I thought you guys might enjoy it as well! It goes wonderfully with the Pepper Cornbread, too!
~1 lb chicken breasts, cut up into bite sized pieces..
1/4 lb smoked sausage, diced.
3 cans cannellini (white kidney) beans
1 can diced tomatoes
2 Tbsp cumin
2 Tbsp chili powder
1 small red or green bell pepper, diced (~3/4 c)
1 small onion, diced
1/2 cup salsa (red or green)
1/2 teas minced garlic
1/2 teas black pepper
2 teas red wine vinegar
2 teas brown sugar
water or chicken broth
Drizzle a small amount of olive oil in the bottom of a large pot. Brown the chicken and the sausage. Add the pepper and onion. Add the remainder of the ingredients (through the brown sugar), to the pot, and stir to combine. You’ll want a soupy consistency, so if necessary, add 1/2 to 1 cup chicken broth or water. Simmer, stirring occasionally for at least 30 min to 1 hr. For some reason, chili tastes even better the next day, and I actually cooked this up the night before, then just a returned it to the stove top the next day and reheated it up for our guests.
This is a mild, hearty chili… Put out grated cheese, hot sauce, and sour cream for add ons.
Serve with Pepper Cornbread & Cilantro Pesto!
This served 4-6 adults.