Sausage and White Bean Chili
So, is it spring by your house? Even though I stubbornly changed out my winter clothes and replaced them with spring and summer clothes, and attempted to wear them, Mother Nature did not cooperate. Which means, it’s still soup weather. I still have a zillion pounds of beans from year of beans from Rancho Gordo, so I knew I wanted something with beans. When I found Sausage and White Bean Chili from Fine Cooking, it sounded like a winner and it was! It had the flavors of sausage and white beans which I love and then gave it the whole chili flare. I finally found some of the queso fresco cheese that I’ve been looking for. What an interesting cheese. I love how it doesn’t melt. It adds a nice creaminess to this soup.
I’ve modified the recipe below because I used dry beans and I did it in the slow cooker.
Sausage and White Bean Chili
This Slow Cooker Sausage and White Bean Chili is perfect for game day or any day that you want a delicious bowl of comfort food!
- 4-1/2 Tbs. vegetable oil
- 2 lb. sweet Italian sausage casings removed
- Kosher salt and freshly ground black pepper
- 2 cups yellow onion chopped
- 3 cloves garlic chopped
- 1 cup green bell pepper chopped
- 1 roasted red bell pepper diced
- 2 Tbs. chili powder
- 2 Tbs. fresh oregano or 2 tsp. dried
- 1 Tbs. ground cumin
- 1 Tbs. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 3/4 cup beer preferably lager
- 14 oz. can diced tomatoes with juice
- Garnishes: salsa diced red onion, crumbled queso fresco, toasted cornbread crumbles
Heat 2 Tbs. of the oil in a frying pan over medium-high heat until shimmering hot. Season the sausage with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the sausage, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining sausage; transfer to the plate along with any liquid from the pot.
Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the green bell pepper, roasted red pepper, chili powder, oregano, cumin, tomato paste, and red pepper flakes, and cook, stirring, until fragrant, 1 to 2 minutes.
Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
Spoon this mixture into the slow cooker with the soaking beans.
Add the canned tomatoes and chicken broth and cook on low for 8-10 hours.
Stir in the vinegar, and season with salt and pepper to taste.
Serve with the garnishes.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.