Best White Bean Italian Sausage Chili Recipes

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Chef John's Italian Sausage Chili image

I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 ¼ pounds hot Italian sausage, casings removed
1 ¼ pounds mild Italian sausage, casings removed
1 onion, chopped
salt to taste
2 tablespoons ancho chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
2 ½ cups water, or as needed
1 cup tomato puree
2 (15 ounce) cans cannellini beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g

WHITE BEAN ITALIAN SAUSAGE CHILI

WHITE BEAN ITALIAN SAUSAGE CHILI image

Categories Soup/Stew

Yield 4-6 bowls

Number Of Ingredients 19

Ingredients

Ingredients
1 tbsp vegetable oil
1 lb hot Italian fennel
sausage links
1 tbsp olive oil
5 oz pancetta, diced
1 large yellow onion, diced
6 garlic cloves, minced
1 green bell pepper, diced
2 cups dry cannellini beans, rinsed
Spice mix:
1 tbsp finely chopped oregano leaves
2 tsp red-pepper flakes
2 qts (8 cups) chicken stock
coarse salt and ground black pepper to taste
Garnish:
sour cream
½ cup green onions, cut into long strips
½ cup fried leeks*

Steps:

Method Film a large stock pot with vegetable oil and place over moderately high heat. Brown sausage on all sides. Reduce heat to low and cook through, 8 to 10 minutes. Remove sausage from pan and cool. Discard grease. In the same pan, add olive oil and pancetta. Render pancetta over low heat until crisp, about seven to nine minutes. Add onion and cook until soft and translucent, five to six minutes. Add garlic and sauté until golden, about three minutes. Add remaining ingredients, increase heat, and bring to a boil. Dice reserved sausage and return to chili mixture. Lower heat and simmer until beans are tender, at least 90 minutes, stirring occasionally. Season with salt and pepper to taste. Serve each bowl of chili with a dollop of sour cream and some green onions and fried leeks. Serves 4 to 6. *Fried leeks: 2 leeks (white parts only), cleaned, trimmed, and cut into fine threads 1 cup canola oil coarse salt to taste Bring water to boil and blanch leek threads for five to eight seconds. Strain and squeeze excess moisture from leeks, patting dry with paper towels. In a large skillet, heat canola oil over high heat until almost smoking. Add leeks and fry until they just start to turn golden brown. Drain on paper towels. Season with salt.