Winter-Busting White Chili Recipe

One 16-ounce package dried navy or Great Northern beans, rinsed
1 pound mild Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1½ tablespoons chicken bouillon granules or 4 cubes
2 to 3 medium garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon dried oregano leaves
¼ 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 cheese

1. Bring 8 cups of 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, about 1½ to 1¾ 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. Serves 7.

Tips From Our Test Kitchen: Flavors improve if the chili is refrigerated overnight. Reheat to serve.