White Bean and Sausage Chili

White Bean and Sausage Chili

Miz Helen's Kitchen

Ingredients

1 pound dried Navy Beans

1 pound country sausage

1 medium yellow onion, chopped

2 cans (10 ounce) tomatoes and green chili's

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

2 cups chicken broth

1/2 teaspoon lime juice for each serving

Green onions, chopped for garnish

1 cup cheddar cheese shredded, for garnish

Directions

I use the Quick Soak Method for my beans.

Sort and wash the beans.

Pour the beans in a large pot with 6 to 8 cups hot water and bring to a rolling boil.

Boil for 2 minutes, then cover the beans and remove from the heat.

Let stand for 1 hour, drain and rinse the soaked beans.

While the beans are draining, in the same bean pot, brown the sausage.

When the sausage is browned, add the onion and cook until clear.

Add the tomatoes and green chilies, mixing well.

Add the beans,garlic,salt, pepper,chili powder and cumin. Mix the seasons into the beans and sausage.

Pour in 2 cups chicken broth and 4 cups water, mix well.

Cover and cook on low to simmer for 2 hours.

Or in a Slow Cooker on low for 3 hours.

Enjoy!

Recipe Tip

This recipe freezes very well for up to 3 months.