Creamy Three-Bean Chili with Sausage
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.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup chopped onion about 1 medium onion
- ½ cup chopped red bell pepper
- 1 jalapeno pepper chopped (remove the seeds for less heat)
- 1 tablespoon (15 g) finely chopped garlic
- 1 tablespoon (15 g) ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 10-12 ounces (285 g) Southwest-style or chorizo bulk sausage made with poultry, meat or plant-based
- 1 15-ounce can cannellini beans drained
- 1 15-ounce can (425 g) pinto beans drained
- 1 15-ounce can (425 g) kidney beans drained
- 2 cups (475 ml) chicken broth
- Salt and freshly ground black pepper
- ½ cup sour cream or creme fraiche
- 1 cup shredded sharp cheddar cheese or Monteray jack plus more for serving
- ¼ cup chopped parsley or cilantro
Instructions
- 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.
Notes
Slow cooker instructions:
- Cook onions, red bell pepper, spices and turkey in a saute pan until the vegetables are softened and the sausage is no longer pink.
- Transfer to the slow cooker insert along with remaining ingredients (except for sour cream, cheddar and garnishes).
- Cook on high 2-3 hours or on low 4-6 hours. When ready to serve, stir in the sour cream, cheese and herbs.
- Use the "Saute" feature on your electric pressure cooker and preheat on high heat. Add the olive oil, onion, red bell pepper and cook until the onion is softened, 3-5 minutes.
- Stir in the remaining ingredients (except for sour cream, cheddar and garnishes) and close the lid. Choose the manual setting and cook on high 10 minutes. Release the pressure with the quick release option.
- When ready to serve, stir in the sour cream, cheese and herbs. Keep warm 1-2 hours before serving.
- To freeze: Cool the chili completely. Transfer to a freezer container, seal and freeze up to 2 months. Defrost overnight in the refrigerator.
Nutrition
Calories: 204kcalCarbohydrates: 12gProtein: 8gFat: 15gSodium: 441mgFiber: 4gSugar: 3g
