Creamy Three-Bean Chili with Sausage
Serves 6
10 mins prep
25 mins cook
35 mins total
A creamy white chili recipe (no tomatoes) that's ready to serve in about half an hour. It's easy to make with sausage, three different types of canned beans, chili spices and a touch of sour cream and cheese. Cook this recipe on the stovetop, in a slow cooker or pressure cooker.
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Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper and jalapeno and cook until softened and the onion is translucent, about 5 minutes. Stir in the garlic, cumin, oregano, coriander and garlic and cook until fragrant, less than a minute.
Crumble the sausage into the pot an stir it around. Cook until the crumbles are no longer pink.
Add all the beans, chicken broth, and salt and pepper to taste. Bring to a simmer, then lower the heat to a gentle simmer. Cook 15 minutes, stirring occasionally.
Stir in the sour cream and continue cooking 10-12 minutes, until the liquid reduces slightly. Remove from the heat and stir in the cheese and parsley. Serve warm in bowls and add more cheese if you like.
