White Chili

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1/2 small jalapeno minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 1 lime juiced
  • 2 pounds spicy sausages sliced
  • 2 15-oz. cans cannellini beans drained and rinsed
  • 6 cups low sodium chicken broth or use homemade


  • In a medium skillet, heat the olive oil over medium heat until hot. Add next 8 ingredients (onion through salt and pepper); cook and stir for 10 minutes then transfer mixture to a slow cooker. Add lime juice, sausage, beans and broth.
  • Cover and cook on LOW for 6 hours.


SERVING SUGGESTION: Serve chili in bowls, topped with shredded Monterey Jack cheese, minced cilantro and chopped green onions. Add a big salad and some warm, buttered corn muffins.
VEGETARIAN: Replace sausages with 2 (15-ounce) cans drained and rinsed red kidney beans.
GLUTEN FREE: Make sure sausages, beans and broth are gluten free.
NUTRITION: Per Serving: 957 Calories; 69g Fat; 43g Protein; 43g Carbohydrate; 13g Dietary Fiber; 103mg Cholesterol; 1538mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat. Points: 25
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