Tuscan White Bean And Sausage Chili With Kale

Tuscan White Bean And Sausage Chili With Kale
2.5 from 2 ratings
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This hot, hearty Italian-inspired chili with high-impact flavor and beautiful color is a snap to make. Tell your nona you spent all day in the kitchen preparing it, so she won't think you're a slacker.
Servings
6
servings
chili
Ingredients
  • 2 pound bulk italian sausage, spicy or sweet
  • 8 ounce jar sun dried tomatoes in oil, chopped, undrained
  • 2 sixteen-ounce cans beans, such as bush’s garbanzo beans, drained
  • 2 sixteen-ounce cans beans, such as bush’s cannellini beans, drained
  • 1 sixteen-ounce can beans, such as bush's great northern beans, drained
  • 1 sixteen-ounce can beans, such as bush's navy beans, drained
  • 2 tablespoon chicken base
  • 2 quarts water
  • 1/2 cup cider vinegar
  • 4 cup chopped kale leaves, tightly packed
  • 8 ounce tomato paste
  • salt, to taste
  • 1 cup pasta, such as dry stelline (stars) pasta
  • crusty bread, for serving
Directions
  1. In stockpot or Dutch oven, crumble and brown the sausage. Add the tomatoes and oil, the canned beans, the chicken base, water, vinegar, and kale.
  2. Gently stir in the tomato paste and salt. Simmer for 10 minutes until kale is softened.
  3. Add pasta and cook for 15 minutes. Add additional salt or vinegar as desired to create a bright, flavorful broth.
  4. Serve with crusty bread for sopping.
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