There’s a chill in the air tonight and I wanted a pot of chili. Only problem is, I didn’t have the correct ingredients to make a pot, but I did have an assortment of “other” ingredients on hand so I decided to make a white bean chili. The white beans, known as Cannellini beans, are just white (or rather a creamy beige color) kidney beans, sold in the can by many brands (the ones I bought are Bush’s). Some people make a chili like this with chicken or ground turkey but the chicken I had was frozen and no ground turkey in the house. I did however have some chicken Italian sausage I picked up at Target, so that’s how I’m making it tonight. Here’s the recipe in case you want to give this one a try!
- 1 bunch Swiss chard, leaves removed from stems. Stems chopped like celery and leaves chopped
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 cans Cannellini beans (white kidney beans)
- 1 can diced tomatoes
- 1 tbsp chicken stock base
- 3 cups water
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 tbsp cumin powder
- 1 package chicken Italian sausage sliced thin
In a large pot, heat the olive oil. Add the onion and chard stems and saute until tender, add the chopped chard leaves and cook for 3-4 minutes. Pour in the white wine and cook until the liquid is almost evaporated. Add the minced garlic, beans and tomatoes. Add the water and the chicken stock base (or vegetable stock base, both sold in supermarkets on the bouillon cube aisle), then season with the cumin powder. Add the Italian sausage and cook over low heat for 45 minutes. I usually cover the pot but vent the lid so some of the moisture will evaporate and the chili will thicken.
Salt and pepper to taste.