Description
Hearty chili, lighter with chicken.
Roasted tomatoes add sweetness and depth.
Ingredients
Units
Scale
- 2 tbsp (30 ml) extra virgin olive oil
- 1 lbs (454 g) hot Italian chicken sausage, casings removed
- 1 lbs (454 g) mild Italian chicken sausage, casings removed
- 2 cups (474 ml) chopped yellow onions
- 1 cup (237 ml) chopped shallots
- 1 cup (237 ml) chopped green bell pepper
- 0.5 cups (118 ml) chopped celery
- 0.5 cups (118 ml) chopped poblano peppers
- 4 tbsp (60 ml) chopped seeded jalapenos
- 2 tbsp (30 ml) minced garlic
- 8 cups (1893 ml) low sodium chicken stock
- 1 lbs (454 g) Great Northern beans, soaked overnight and drained according to the package
- 1 tbsp (15 ml) ground cumin
- 2 tsp salt
- 1 tsp coarse ground black pepper
- 1 tsp Ancho chili powder
- 1 tsp Chipotle Tabasco Sauce
- 1 tsp Worcestershire sauce
- 0.5 tsp Tabasco sauce
- 8 cups (1893 ml) chopped roasted chicken
- 1 cup (237 ml) heavy cream
- 1 tbsp (15 ml) plain white cornmeal
- 2 pints roasted grape tomatoes
- pepper jack cheese
- smoked sweet paprika
- 2 pints grape tomatoes
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) Sherry Vinegar Glaze
- 0.25 tsp salt
- 0.125 tsp coarse ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut grape tomatoes in half and place them on a metal baking sheet.
- Sprinkle the tomatoes with olive oil, sherry vinegar glaze, salt, and pepper. Toss until coated.
- Bake for 20 minutes, or until tomatoes are bubbly. Remove from oven and reserve.
- For the Chili:
- In a large stock pot, add olive oil and chicken sausage. Cook over medium-high heat, breaking up the sausage with a spoon, until cooked completely.
- Add onions, shallots, bell pepper, celery, poblano pepper, jalapeño peppers, and garlic. Cook over medium heat, stirring frequently, until vegetables soften.
- Add chicken stock and drained, soaked beans. Bring to a simmer and cook for about one hour, stirring occasionally, until beans are tender.
- Add cumin, salt, pepper, chipotle Tabasco, Worcestershire sauce, and Tabasco sauce. Stir.
- Add roasted chicken. Cook for 30 minutes, stirring occasionally.
- In a small bowl, combine heavy cream and cornmeal until blended.
- Pour the cream mixture into the chili and stir until incorporated.
- Simmer for 15 more minutes, stirring frequently.
- Add roasted tomatoes and their juices. Stir.
- Serve warm, garnished with grated pepper jack cheese and smoked sweet paprika.
Notes
- For a richer flavor, brown the chicken sausage before adding the vegetables.
- To reduce the spiciness, omit or reduce the amount of jalapeños and chipotle Tabasco sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are even better the next day!
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 100