Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound smoked turkey sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 4 cups chicken broth
- 1 (4-ounce) can diced green chilies
- 2 teaspoons Cajun seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
- Sour cream or Greek yogurt, for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sausage and cook until browned, about 5-7 minutes. Remove chicken and sausage from the pot and set aside.
- Add onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes. Season with Cajun seasoning, cumin, smoked paprika, and cayenne pepper (if using).
- Stir in great northern beans, cannellini beans, chicken broth, and diced green chilies. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Return chicken and sausage to the pot. Stir in heavy cream and cook for another 5 minutes, or until heated through.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.
Notes
For a thicker chili, mash about 1/2 cup of the beans before adding them to the pot. You can also use shredded rotisserie chicken to save time. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
