Winter-Busting White Chili Recipe

1 pound dried navy or Great Northern beans, rinsed
3/4 pound mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
2 teaspoons low-sodium chicken bouillon granules
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon dried oregano leaves
¼ teaspoon hot pepper sauce, or to taste
3 cups cooked, chopped chicken or turkey
1 (4-ounce) can chopped green chilies, drained
Coarsely ground black pepper
1 cup 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 1½ 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. Serves 8.

Tip From Our Test Kitchen: Flavors improve if the chili is refrigerated overnight.

Nutritional facts per serving: 380 calories, 13g fat, 29g protein, 35g carbohydrates, 11g fiber, 720mg sodium.