Mushroom Chicken Marsala Chili

Mushroom Chicken Marsala Chili
3.8 from 4 ratings
This delicious, easy-to-throw-together chicken chili is the perfect marriage, combining the flavors of Chicken Marsala with BUSH'S Best White Chili Beans.
  • 4 tablespoon butter
  • 1 pound ground chicken
  • 1 pound mild italian sausage
  • 2 large garlic cloves, minced
  • 1 pound baby portobello mushrooms, chopped
  • 3/4 cup marsala wine
  • 2 cans beans, such as bush's best white chili beans in mild chili sauce
  • 2 cup chicken stock
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 1/2 teaspoon balsamic vinegar
  • 1/4 cup parsley, chopped
  1. In a large soup pot, over medium-high heat, melt the butter.
  2. Add the ground chicken and sausage and cook until lightly browned, about 15 minutes.
  3. Add the garlic and mushrooms and sauté about 10 minutes. Once the meat is cooked through and the mushrooms have softened, add the Marsala wine and cook for 3-5 minutes, or until most of the liquid has evaporated from the pot.
  4. Add the beans, stock, salt, and pepper and allow to simmer for 15 minutes. Stir in the balsamic vinegar, top with chopped parsley, and serve.