Hometown Recipes for the Holidays/2007

Winter-Busting White Chili
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
7


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 1-1/2 tablespoons chicken bouillon granules (or 4 bouillon cubes) 2 to 3 medium garlic cloves, minced
1-1/2 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



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

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