White Chicken Sausage Chili with Jalapenos, Spinach, and Cheddar

While we don't regularly shop at Lunds or Byerlys, we're big fans of their free, recipe-filled catalogs.  Here's our latest find-- great for a lighter yet hearty winter meal.

As the recipe indicates, the chicken sausage is optional. Truly this is a chili where the flavors can stand alone without meat and it's easy to cook the sausage separately and add it only to the bowls of the meat-eaters you're serving.

White Chicken Sausage Chili with Jalapenos, Spinach, and Cheddar
adapted from Lunds and Byerlys "Real Food" Winter 2011 catalog
6 servings


1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
2 large jalapenos, seeded and chopped
2 15 oz cans white beans, with juices
1 15 oz can diced tomatoes
1 cup canned tomatillos (chopped) or mild green salsa
1 tsp paprika
2 tsp cumin
1 tsp oregano
2 oz per person spicy chicken sausage, precooked and chopped (optional- we used a delicious Johnsonville Chicken Sausage with cheese and smokey chipotle flavors)
4 cups fresh spinach, chopped
salt
4 oz shredded sharp Cheddar cheese, garnish

Heat oil in large pot over medium- high heat. Add onion, garlic, bell pepper, and jalapenos.  Saute for 10 minutes over medium heat until softened.

Add beans, tomatoes, tomatillos or salsa, paprika, cumin, and oregano. Bring to a boil then reduce to a simmer for 10 minutes.

Warm precooked chicken sausage for each serving of the chili with meat. Place warmed, chopped sausage in bottom of each meat serving bowl.

Just before serving, add spinach and salt to taste. Once spinach is just wilted, serve chili with Cheddar cheese sprinkled on top.

Nutrition facts according to the catalog:
Without chicken sausage: 284 calories/ serving, 84 from fat, 9 g fiber, 16 g protein
With sausage: 391 calories/serving, 145 from fat, 9 g fiber, 26 g protein