It has been bitterly cold here in southeastern PA. We haven’t seen above-freezing temperatures in a week and the 14 inches of snow that fell last Tuesday still look fresh and powdery… no melting whatsoever! I’m not complaining, though. I’ll take extreme winter weather with lots of snow and cold over a mediocre, unexciting winter any year!
The cold weather means that Matt and I have been making soups, stews, and chilis almost every week. Right now we have a beef chili simmering on the stove that’s made with “real” dried beans that we had to soak overnight… first time I’ve ever done that! Tonight’s chili still has another hour or so to cook before it will be ready so I thought I’d use that time to post about another stew that we made a few weeks ago… white bean chili with hot sausage, chicken, bacon, and five types of peppers… yum!!
This white bean chili comes together really quickly… just under an hour from start to finish. That’s much faster than tonight’s beef chili which has been simmering for nearly 7 hours! (Can you tell that I am impatiently waiting for it to be done? I’m starving!!) Getting back to the white bean chili, I found that the “white” cannellini beans and navy beans were a nice change from the basic kidney beans and black beans that my chilis usually include and I definitely liked the combination of bell peppers, jalapeño, green chiles, and chipotles en adobo. Oh, and of course I thoroughly enjoyed the bacon and hot sausage… how could you not like that winning combination? 🙂
White Bean Chili with Sausage and Chicken (adapted from this recipe at Food52)
5 slices Bacon, chopped
1 lb. Chicken Breast, cut into 1″ cubes
1 lb. Hot Italian Sausage, ground (or removed from casing)
2 Yellow Onions, diced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Jalapeño Pepper, minced
2 – 4 oz. cans Diced Green Chiles
2 Chipotles en Adobo, minced
3 cloves Garlic, minced
1 teaspoon Black Pepper
1 teaspoon Ground Coriander
3 tablespoons Cumin
1 1/2 tablespoons Chili Powder
3 tablespoons Mexican Oregano
3 tablespoons All-Purpose Flour
6 cups Chicken Stock
1 – 15 oz. can Cannellinni Beans, partially drained
1 – 15 oz. can Navy Beans, partially drained
Your choice of Sour Cream, Grated Cheddar Cheese, Fresh Cilantro, Lime Wedges, Avocado, and/or Tortilla Strips
Heat a large (7-8 qt) stock pot over medium-high heat. Add a few tablespoons of olive oil and brown the chopped bacon until it is just starting to get crispy. Add in the chicken and sausage. Brown the meat, stirring frequently, for approx. 12 minutes until the chicken is cooked through and the sausage is well crumbled.
Stir in the next seven ingredients (onion thru garlic) and saute until the onions are tender, about 5 minutes. Add the spices (black pepper thru Mexican oregano), stir well, and continue to cook for another 3 minutes. Sprinkle the flour over the mixture, stir, and cook for 3 more minutes. Next, add the chicken stock 1 cup at a time, stirring and scraping the browned bits off of bottom of the pot between each cup. Bring the chili to a boil then add the beans and stir well to combine. Reduce the heat and simmer the chili for 20 minutes, stirring occasionally.
Serve the white bean chili in large bowls and top with your choice of garnish. We enjoyed our chili with sour cream, cheddar cheese, and cilantro and it was delicious!
Here are some of the other Chilis and Stews that we’ve been making lately. Enjoy and stay warm!
• Pozole Verde
• Pork and Green Chile Stew
• Butternut Squash and Turkey Chili