Twenty-Minute Italian Chili

December 14, 2008 10:09:59 AM PST
6 to 8 servings
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch chunks
  • 1/2 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 3 (14-1/2-ounce) cans Italian stewed tomatoes, undrained
  • 2 (15-ounce) cans cannellini beans, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt

    1. In a soup pot, cook the chicken, sausage, and onion over high heat for 5 to 6 minutes, or until browned, stirring to break up the sausage.

    2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.


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