1 tbsp olive or coconut oil
1 pkg (14-oz) smoked sausage, cut into bite-size cubes
1 cup low-fat chicken broth
2 cans (15-oz each) great northern beans
1 can (4 1/2-oz) chopped green chilies, drained
2 tsp chili powder
1 tsp ground cumin
chopped fresh cilantro for garnish, if desired
shredded Mexican-blend cheese for garnish, if desired
Heat oil in a large saucepan over medium-high heat; add sausage to hot oil and sauté until browned, approximately 5 minutes. Add the chicken broth and stir to dislodge browned bits from bottom of pan.
Add the beans, chilies, and spices; cook 10-15 minutes or until heated through.
For a thicker chili, remove about a half cup of the beans, mash and stir back into the chili.
To serve, dip into serving bowls and add garnishes as desired.
1 cup low-fat chicken broth
2 cans (15-oz each) great northern beans
1 can (4 1/2-oz) chopped green chilies, drained
2 tsp chili powder
1 tsp ground cumin
chopped fresh cilantro for garnish, if desired
shredded Mexican-blend cheese for garnish, if desired
Heat oil in a large saucepan over medium-high heat; add sausage to hot oil and sauté until browned, approximately 5 minutes. Add the chicken broth and stir to dislodge browned bits from bottom of pan.
Add the beans, chilies, and spices; cook 10-15 minutes or until heated through.
For a thicker chili, remove about a half cup of the beans, mash and stir back into the chili.
To serve, dip into serving bowls and add garnishes as desired.
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