Salsa Verde White Bean Chili With Chicken Sausage

by Rachel on April 16, 2013

Salsa Verde White Bean Chili With Chicken Sausage

I learned to add masa to chili from Ree Drumond, the Pioneer Woman, whose food blog is one of my favorites. She makes a traditional Southern Beef Chili with masa that I’ve made many times. I find masa cozy and comforting. This is a light chili made with chicken or turkey sausage and white beans. The addition of masa to this recipe smoothes out its edges. If you like more heat in your chili, double the Hatch chilies. This chili freezes well and tastes even better on the second day. A big thanks to Ree for introducing me to masa.

Salsa Verde White Bean Chili with Chicken Sausage (makes 8 servings)

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups yellow onions, diced
  • 2 leeks, cut lengthwise and then sliced
  • One 4-oz can Hatch green mild chilies
  • One 12-oz jar Salsa Verde (prefer Trader Joe’s brand)
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 can white kidney beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained (or white northern beans if you prefer)
  • 1 can pinto beans, rinsed and drained
  • 1 pound raw mild turkey or chicken sausage
  • ½ cup Masa (instant corn masa flour)
  • 1 cup water

Heat the olive oil in a large soup pot or Dutch oven on medium-high heat. Add the onions and the leeks and sauté until soft, 8-10 minutes. Add the white wine. Bring to a boil. Add the chicken stock, salsa verde and Hatch chilies. Allow to simmer 2 minutes. Add the beans. Continue simmering.

Using a pair of cooking scissors, cut the raw sausage into small bite-size pieces. Place in a non-stick skillet on medium heat and brown until cooked through. Add the cooked sausage to the chili and simmer 10 minutes.

In a separate small bowl, whisk together the masa and the water. Slowly add the masa mixture to the chili. Continue to simmer 15 more minutes.

Serve with grated Mexican cheese and sour cream.

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