Chicken, Sausage and White Bean Chili

• 2 Tablespoons Olive Oil
• 1 cup Onion, Chopped
• 2 Chicken Breast, Boneless And Skinless, Diced
• 14 ounces, weight Turkey Smoked Sausage, Cut Into 1/2 Inch Pieces
• 4 cloves Garlic, Minced
• 2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• 1 Bay Leaf
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• Cayenne Pepper To Taste
• 2 cans (14 Oz. Size) Great Northern Beans, Drained
• 1- 1/2 cup Tomatillo Sauce, (I Used Ortega Green Taco Sauce)
• 1 cup Chicken Broth
• 1 can Rotel (10 Oz)
• 1/2 cups Beer

1. In a Dutch oven, heat olive oil over medium heat.
2. Add the onions, diced chicken, sausage and garlic and stir to coat.
3. Add the cumin and the next 5 ingredients.
4. Saute until onions are tender and chicken is cooked through and no longer pink.
5. Add the remaining ingredients, bring to a boil, then reduce heat and simmer until slightly thickened, 20-30 minutes.
6. Finish it off with toppings of your choice.
7. I used a little white and cheddar cheese, some raw onions, a dollop of sour cream and a sprinkling of fresh parsley.

olive oil, onion, chicken, sausage, garlic, cumin, chili powder, bay leaf, salt, pepper, cayenne pepper, beans, tomatillo sauce, chicken broth

Taken from tastykitchen.com/recipes/main-courses/chicken-sausage-and-white-bean-chili/ (may not work)