Soup season is starting! When the seasons begin to change, we love marking the moment with a hearty bowl of chili! This recipe is filled with a smoky flavors, thanks to the andouille sausage, and the beans make it extra filling and nutritious. Load on your favorite toppings and enjoy!

White Bean Andouille Chili
Serves 8-10

Ingredients:
14 ounces andouille sausage, halved and sliced
1 tablespoon olive oil
1 large onion, diced
1 jalapeño pepper, diced
3 stalks celery, diced
1 red pepper, diced
4 cloves garlic, minced
1 can (28 oz) fire-roasted crushed tomatoes
4 cups chicken broth
3 cans (15 oz. ea.) white beans
2 bay leaves
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Garnish options: Shredded cheese, sour cream, scallions, hot sauce

Directions:

1. Sauté andouille sausage in a large Dutch oven until browned on all sides. Add a few tablespoons of water while cooking, if needed to keep from burning. Once the sausage has browned, remove the slices from the pot.

2. Sauté jalapeño, celery, and pepper in the leftover sausage oil, add a tablespoon or two of olive oil, as needed. Cook and stir until the onions begin to soften. Add the garlic, and cook for 2 more minutes.

3. Add the fire-roasted tomatoes, chicken broth, beans, bay leaves, and spices (cumin, paprika, chili powder, Kosher salt, and black pepper) and bring to a simmer. Stir the chili occasionally, as needed. Simmer until the flavors meld together, about 30-40 minutes. Add the sausage back to the pot, stir, and serve piping hot.

4. Serve with an array of garnishes!