White Chili With Whole Blends Sausage

A lighter approach to the winter classic. 

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1 quart chicken stock
2 cans white beans
1 small yellow onion, chopped
1 large poblano pepper, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
6 ounces Mexican style crema
2 tablespoons cilantro leaves


  1. Heat a large soup pot on medium high heat.

  2. Sauté the chopped onion and poblano for 2 minutes in the pot, then add the chicken stock and white beans. Let chili simmer and thicken for 10-15 minutes.

  3. Meanwhile, heat a skillet on medium high heat and cook the sausages for 8-10 minutes until well browned and hot.

  4. Season the chili with the cumin and chili powder. Portion into bowls.

  5. Slice the sausages and serve on top of the chili bowls with a dollop of crema and the cilantro leaves.