Winter Busting White Chili

Winter Busting White Chili

Ingredients

• One 16- ounce package dried navy or Great Northern beans, rinsed
• 1 pound mild Italian sausage, casings removed
• 1 cup chopped onions
• 1 cup chopped celery
• 11⁄2 tablespoons chicken bouillon granules (or 4 bouillon cubes)
• 2 to 3 medium garlic cloves, minced
• 11⁄2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1⁄4 teaspoon hot pepper sauce, or to taste
• 2 to 3 cups cooked, diced chicken or turkey
• One 4-ounce can chopped green chiles, drained
• Salt and black pepper
• 1 cup freshly grated Parmesan

Cooking Directions

1. Bring 8 cups water to a boil in a Dutch oven. 
2. Add the beans and return to a boil. 
3. Reduce the heat and simmer, uncovered, for 2 minutes. 
4. Remove from the heat and let stand, covered, for 1 hour. Drain the beans.
5. Return the Dutch oven to medium heat, add the sausage, and cook until browned, breaking up large pieces while cooking. 
6. Remove the sausage to a bowl and refrigerate until needed.
7. Add 4 cups water to the Dutch oven; bring to a boil. 
8. Add the beans, onions, celery, bouillon, garlic, cumin, oregano, and hot pepper sauce. 
9. Return just to a boil. Reduce the heat and simmer, covered, until the beans are tender, 11⁄2 to 13⁄4 hours.
10. Add the sausage, chicken, and green chiles to the pot.
11. Cook for 3 minutes longer to thoroughly heat. Season with salt and pepper. 
12. Ladle into soup bowls and sprinkle Parmesan on top of each serving.