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Italian Chicken Chili

Though the list of ingredients may seem long, this recipe from Genise Krause of Sturgeon Bay, Wisconsin takes just 20 minutes of prep before it simmers into a heartwarming main course. Each bite brings variety in taste and texture, not to mention loads of Italian flavor.
  • Total Time
    Prep: 20 min. Cook: 6-3/4 hours
  • Makes
    8 servings (2-3/4 quarts)

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1 teaspoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 celery ribs, chopped
  • 1 cup chopped onion
  • 1 small sweet red pepper, chopped
  • 1/2 cup dry red wine or chicken broth
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 1 medium zucchini, diced
  • 1 cup sliced fresh mushrooms
  • 1/4 cup minced fresh parsley
  • Shredded Italian cheese blend, optional

Directions

  • In a large skillet, cook sausage in oil over medium heat until no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine or broth, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink.
  • Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.
Nutrition Facts
1-1/3 cups: 243 calories, 7g fat (2g saturated fat), 43mg cholesterol, 516mg sodium, 25g carbohydrate (6g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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