White Chili With Whole Blends Sausage
A lighter approach to the winter classic.
INGREDIENTS
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
COOKING INSTRUCTIONS
Heat a large soup pot on medium high heat.
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.
Meanwhile, heat a skillet on medium high heat and cook the sausages for 8-10 minutes until well browned and hot.
Season the chili with the cumin and chili powder. Portion into bowls.
Slice the sausages and serve on top of the chili bowls with a dollop of crema and the cilantro leaves.
TRY IT TONIGHT