A White Super Bowl Chili

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

I’m not talking about snow~ OH NO! Here’s a white bean and chicken chili (with sausage) We have done beef chili before but since were not that far from all those New Year resolutions… to eat a little healthier, to eat a little less red meat…etc. (you know!) I think you’ll agree this a healthy delicious alternative.  As the big game day approaches~ remember we have choices~ me? I’m going with the winning team and this winning, kickin’ chili. …loaded with flavor! Nothing is easier than having a pot on the stove during the big GAME DAY, either serving as a warm cozy meal or along side other tasty super bowl pickins'.  I make an easy corn bread mix and add some frozen yellow corn to mix. Served as a wonderful accompaniment to this chili. Your choice. Put out a variety of toppings and let everyone make their own choices. Have an exciting Super Bowl Sunday! May your choice Team WIN!!!

Ingredients:

2 Vidalia onions chopped
2 large cloves garlic (minced)
1/3-cup olive oil
1 tsp ground white pepper
Salt to taste
2 tsp cumin
1 ½ tsp herb de Provence
¼ tsp cayenne pepper (use more for a hot kick)
¼ tsp chili powder
*1 tsp arrowroot powder (thickening agent) 
*½ cup chicken broth
1 chili pepper diced fine
4 tender stalks of celery diced with leaves (center stalks)
8 orange or red cherry tomatoes diced small
1-½ lbs of Italian sweet sausage (approx 8 links~ decased) can use hot sausage for a hotter chili
2 ½ Lbs of Perdue chicken tenders (cut into small bite size pieces)
12- 16-0unces beer
5-6 cans (15.5 oz) of small white beans 
(Habichuelas Blancas)
1 8z bag of frozen petite white corn

Sauté chopped onion in olive oil in frying pan till soft and light golden. Add chopped celery, chili pepper and sauté till soft. Add garlic for 3 minutes. Add chopped tomatoes, add spices and remove from stove. In large pot put decased sausage meat breaking up into bite size pieces, then add chicken and sauté until cooked. Add back onion mixture, beer and cook for 10 –15 minutes. Add corn, and arrowroot mixed well in chicken broth. Cook for 10 more minutes until it thickens a bit. (If becomes too thick~ thin with more chicken broth and taste for salt.

Topping suggestions: 

Jalapeno pepper slices • Dollop of sour cream
Shredded Monterey Jack cheese • Hot sauce
Fresh chopped cilantro • Hot or mild salsa
Green tomatillo sauce • Diced cherry tomatoes