*White Lava Chili
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Aidell's Cajun Andouille Sausage, 12oz. THUMBNAIL
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Mary's Organic B/S Chicken Breast, 9oz. THUMBNAIL
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Organic Valley Shredded Mild Cheddar, 6oz. THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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White Lava Chili

Cook Time: 45 min.  Serves: 6

3 Tbsp olive oil
1 large onion, chopped
2 Tbs. organic Cajun spice
2 garlic cloves, minced
1 15oz. can of cannellini beans
4 cups diced, cooked chicken
3 Aidells Andouille sausage, diced
8oz bag frozen corn
1 jalapeno diced
1 1/2 cups chicken broth
1 tsp salt
4 Tbsp 1/2 & 1/2 or Heavy Whipping Cream
Grated cheddar, to taste
Pepper, to taste

Be sure to order the amount required by the recipe.  All numbers below are by single unit.

1. Season chicken breasts with salt and pepper.  Bake at 375 for 25 minutes.  Let cool and dice.

2. While chicken is baking, warm olive oil in a large, heavy saucepan over medium heat.  Add the onion and sautee until softened.  Stir in Cajun spice and garlic cloves and sautee for a minute longer.

3. Stir in cannellini beans, chicken broth, corn, jalapenos, sausage and salt.  Bring to a gentle simmer and allow it to continue simmering for 5 minutes.

4. Your chicken breasts should be cooled by now.  Add them and simmer for an additional 5 minutes.

5. Salt and pepper to taste.  If too thick, add a little more broth, or the 1/2 and 1/2, and give it a good stir.

6. Serve hot with grated cheese atop.

Enjoy!


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