Mushroom Chicken Marsala Chili

Ready in
55 min


  • 4 tbsp. Butter
  • 1 lb. Ground chicken
  • 1 lb. Mild Italian sausage
  • 2 Large garlic cloves, minced
  • 1 lb. Baby Portobello mushrooms, chopped
  • 3/4 cup Marsala wine
  • 2 cans Bush's Best® White Chili Beans in Mild Chili Sauce
  • 2 cups Chicken stock
  • 1 tsp. Salt
  • 3/4 tsp. Pepper
  • 1 1/2 tsp. Balsamic vinegar
  • 1/4 cup Parsley, chopped


Prep Time
10 min
Cook Time
45 min
Ready in
55 min
  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.