Spicy Chicken Sausage White Bean Beer Chili. One pot, twenty minutes, crazy good.
For the first time in my life, winter has been the best season of the year. 2014 has been hard on me, beating me up in ways I didn’t expect, traumatic in ways I’ll never forget. Seattle, and the beautiful winter, has been like aloe on burnt skin.
Rain on the windows when I’m alone in bed, mid-50s, and overcast as I run through the trees along moss covered trails, drizzly days at small coffee shops when I finish my second book that was like the fragile line to a lifeboat pulling me out of the storm. The dark clouds in my life are starting to lift, the new normal is starting to feel like it actually is, in fact, normal, and the frenzy is starting to mellow.
For the first time in my entire life, I’m looking forward to January, a month that has always been hideous to me. It can’t be worse that the previous 11 months, and it will mark a new beginning for me. For now, to make it through the most difficult year of my life, I need comfort food, not just for my body but for my soul.
Let’s hope 2015 is my year, I’m already looking forward to it.
- 1 lbs spicy chicken sausages, raw, removed from casing
- 1 white onion chopped
- 1 jalapeno chopped
- 12 oz pale ale
- 2 cup chicken broth
- 4 (15 oz) cans Great Northern beans, rinsed and drained
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- salt and pepper to taste
- 1 cup sour cream
- ½ cup chopped cilantro
- 1 large avocado, diced
- Add the sausage to a large pot or Dutch oven over medium high heat. Cook, breaking up with into small pieces as it cooks.
- Add the onions and jalapenos, cooking until softened.
- Add the beer and broth, scraping to deglaze the pan.
- Add the beans, garlic powder, paprika, and cumin. Simmer for ten minutes.
- Remove from heat, stir in the sour cream, salt and pepper to taste.
- Ladle into bowls, top with cilantro and avocado.