Winter-Busting White Chili

  • Yield: 8 servings

"We took a great chili recipe and elaborated on it to suit our tastes. It is awesome when topped with freshly grated Parmesan."


1pound dried navy or Great Northern beans, rinsed
3/4pound mild lean Italian sausage, casings removed
1cup chopped onion
1cup chopped celery
2teaspoons low-sodium chicken bouillon granules
3 garlic cloves, minced
1 1/2teaspoons ground cumin
1teaspoon dried oregano leaves
1/4teaspoon hot pepper sauce, or to taste
3cups cooked, chopped chicken or turkey
1 (4-ounce) can chopped green chilies, drained
Coarsely ground black pepper
1cup freshly grated Parmesan cheese


  1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain.
  2. Return Dutch oven to medium heat; add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
  3. Add 4 cups water to Dutch oven; bring to a boil. Add beans, onions, celery, bouillon, garlic, cumin, oregano and hot pepper sauce. Return to a boil. Reduce heat and simmer, covered, until beans are tender, about 1 1/2 to 2 hours.
  4. Add sausage, chicken and green chilies to pan. Cook 3 minutes, or until thoroughly heated. Season with salt and pepper. Ladle into soup bowls and sprinkle Parmesan on top of each serving.

Recipe by Mike and Melinda Rhodes, Capron, Ill.

blog comments powered by Disqus
%d bloggers like this: