White Bean Sausage Chili | Hearty Gluten-Free Soup
directions
- Cook sausage links over medium heat until golden brown. Remove from skillet and set aside to drain.
- In same skillet over medium heat add the olive oil, bell pepper, onion, and celery. Sauté just until veggies are softened. Toss in garlic and sauté for another 2 minutes.
- In a large cooking pot set over medium heat add chicken stock, water, and all the beans. Add the cooked bell pepper-onion mixture. Stir to combine.
- Add one generous tbsp chili powder and 1/2 tsp cumin seeds. Season with black pepper and salt to taste.
- Cut sausage links into 1 inch bite-size pieces. Add links to cook pot.
- Turn heat to medium-low and cook chili for 30 minutes to 1 hour. Taste and adjust seasonings.
- Serve bowls of hot chili sprinkled with shredded cheese and chopped green onions.
6 - 8
servings
15 min
prep time
30 - 60 mi
cook time
ingredients
8 to 10 Swaggerty’s Farm sausage links
1/2 red bell pepper, chopped
1 medium onion, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
2 cans Great Northern Beans, rinsed & drained
2 cans Cannellini Beans (white kidney beans), rinsed & drained
1 can Garbanzo Beans (chickpeas), rinsed & drained
1 can chicken stock + 1 cup water
1 generous Tbsp chili powder
1/2 tsp cumin seeds
salt & black pepper to taste
For Garnish: Shredded sharp cheddar cheese, chopped green onions
Level of complexity
Easy
Ingredients
15
Special kitchen tools
N/A
Pairs well with
Cornbread muffins, a baguette
to serve
n/a
