White Chicken Chili
Fall is stalling here in Texas! In spite of the fact leaves are changing colors and the calendar page has flipped to November, we somehow managed to reach record high temperatures this past weekend. As a girl who waits all year for a nip in the air, a snuggly sweater and fireside supper, I decided to take matters into my own hands. If fall won’t come to me, I’ll conjure it up in my crockpot!
I dusted off one of my tried and true cold-weather favorites and made up a batch of White Chicken Chili.
Super filling with just the right amount of heat, this dish is one that never disappoints. The star of this chili is Nature’s Rancher Chicken Breasts.
One package coupled with some white beans (Cannellini or Great Northern) and chicken broth will get you started. The supporting characters can vary depending on your preferences. I love the sauteed onion, garlic, and jalapeno combo, but sometimes I toss in a can of diced tomatoes and green chilies or a little salsa verde just to change things up. Finish it off with salt, pepper, cumin, and cayenne to taste.
Quick and easy, everything comes together in a crock pot, simmering on high for 3-4 hours or low and slow for 6-8 hours… leaving me more time to snuggle up in front of the fireplace!
- 1 Pkg Nature’s Rancher Kielbasa
- 2 cups instant wild rice
- 2 cloves garlic
- ¼ c medium red onion
- 1 large red bell pepper
- 2 tbsp olive oil
- 1 (10 oz) pkg frozen broccoli florets, thawed and drained
- 1/2 cup chicken broth
- ⅛ c chopped parsley
- 1 green onion sprig
- 1 small avocado
- Prepare rice according to package directions.
- mince garlic and chop onion and red pepper.
- Slice sausage into desired thickness
- Heat oil in a large skillet over medium heat. Add smoked sausage and cook until browned.
- Add garlic, onions, bell peppers and broccoli and cook for 5 minutes, stirring occasionally.
- Add cooked rice, parsley, and broth. Reduce heat to low and simmer for 5 minutes, stirring often.
- Garnish with chopped green onions and avocado. (optional)