Clear Your Sinuses Spicy Sausage Cannellini Bean Chili
Have a cold? Clogged up schnoz? Well this spicy sausage cannellini bean chili will make your nose run. And you will gladly catch it. This chili is a friend and family favorite and depending on who eating, I can adjust the spice levels as not to cause red faces and gasping after the first spoonful. The recipe I’m sharing here is the moderate for us. We like things on the spicy-side in this household so be aware.
This recipe is super quick, easy, and tastes so good. It is a perfect pantry meal. I always stock my pantry with onions, various types of canned tomatoes, and beans. All I usually have to pick up is the sausage. I like the sausage without the castings. Just dump and brown and don’t have to worry about removing the castings. As for the canned tomatoes, stewed tomatoes are good; however, regular diced tomatoes will work well. The recipe is a 30-minute meal making it the perfect cooler weather meal for weekdays and weekends. It feeds a crowd and is super for potlucks. You can add sour cream or cheddar cheese as toppings serving with corn bread or tortilla chips. The soup always tastes better the next day.
What is your favorite chili recipe?
Spicy Sausage Cannellini Bean Chili Recipe
- 1 large or two small/medium onions diced
- 1 14oz. package hot Italian sausage
- 1 1/2 heaping teaspoons dried oregano
- 1 1/2 heaping teaspoons ground cumin
- 1 1/2 heaping teaspoons chili powder
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon crushed red pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 1 (15.5-ounce) can cannellini beans or other white beans, drained
- 1 (4.5-ounce) can chopped green chiles, undrained
- 2 large garlic cloves, minced
- 2 cups water
- Combine diced onion and turkey sausage in a Dutch oven, and cook over medium-high heat until browned, stirring constantly.
- Stir in the spices and remaining ingredients then bring to a boil.
- Reduce heat simmering for 30 minutes, stirring occasionally.