Creamy Smoked Sausage + White Bean Chili
Creamy Smoked Sausage + White Bean Chili will warm both your body and your soul on a chilly chili day. Enjoy this different comfort food twist on traditional chili!
Servings 8
Ingredients
- ½ tablespoon olive oil
- 14 oz smoked sausage or Polska kielbasa
- 1 medium yellow onion chopped
- 1 tablespoon minced garlic about six cloves
- 32 oz chicken broth
- 2 cans white beans (I used Great Northern and cannellini) rinsed and drained
- 1 can corn drained
- 2 cans 4 oz chopped mild green chiles
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon cayenne
- 4 oz cream cheese softened and chopped
Instructions
- Take out the cream cheese to soften, and chop your onion, garlic, and sausage. (Make the sausage easy: Slice it into four lengthwise pieces, then just chop those up.)
- When you’re almost done chopping, start heating the olive oil in a Dutch oven or large pot over medium heat for about a minute.
- Saute the sausage, onion, and garlic in olive oil over medium heat for about seven minutes, until onions begin to soften and sausage is browned, stirring occasionally.
- Meanwhile, rinse and drain the beans, drain the corn, and open the cans of chiles.
- Stir the broth, beans, corn, chiles, and spices into the pot with the browned sausage and onions, then bring to a boil.
- Reduce heat to medium-low and simmer the chili for 15 minutes.
- Meanwhile, chop the cream cheese into small pieces.
- After the chili finishes simmering, just stir in the cream cheese until melted.