Makes: 6 servings

Prep: 15 minutes

Cook: 30 minutes

• 2 tablespoons olive oil
• 1/2 pound Italian-style chicken sausage, casing removed
• 1 extra large onion, diced (about 1 1/2 cups) 2 cloves garlic, minced
• 1 can (about 15 ounces) white cannellini beans, rinsed and drained
• 1 teaspoon Italian seasoning
• 2 2/3 cups water
• 1 1/3 cups Swanson® Chicken Broth Concentrate
• 3 cups packed finely chopped kale leaves (trim
• leaves from stems before chopping)
• 2 tablespoons grated Parmesan cheese

1. On a 6-quart Instant Pot®, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. Add the onion, garlic, beans, Italian seasoning, water and broth concentrate. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
3. Stir in the kale and let stand for 5 minutes. Season to taste with salt and pepper and sprinkle with the cheese.

Makes: 6 (about 1 cup each)

Prep: 15 minutes

Cook: 40 minutes 

• 2 tablespoons butter
• 1 large onion, chopped (about 1 cup)
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups water
• 2/3 cup Swanson® Chicken Broth Concentrate
• 2 cups shredded boneless, skinless chicken breasts, cooked
• 1 can (about 15 ounces) white navy beans, undrained
• 1 can (about 4 ounces) chopped green chiles, drained
• 1 teaspoon ground cumin
• 1 teaspoon jalapeño hot pepper sauce
• 6 flour tortillas (8-inch), warmed
• 1/3 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro leaves (optional)

1. Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.
2. Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the water and chicken broth concentrate. Cook and stir until the mixture boils and thickens.
3. Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.
4. Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.