White Bean Chili

This definitely needed the chili powder that Stephanie O'Dea mentions in the paragraph before the recipe. It also needs salt. I also used Italian seasoning because I couldn't find the dried fennel that the original recipe called for. It's a solid and easy recipe that makes the house smell good and is very enjoyable on a cold day/night.

White Bean Chili
A variation on this recipe by Stephanie O'Dea

1 pound dry Great Northern white beans
1 pound smoked Italian sausage, sliced (pork, turkey, chicken, whatever your preference)
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes
2 cups water
Salt, to taste

Use a 6-quart slow cooker. Sort through the beans, and soak overnight. If you don't have time to soak them overnight, boil rapidly on the stovetop for 10 minutes, then remove from the heat and cover. Let the beans sit in hot water for 1 hour before draining and using in the slow cooker.

Put the beans into the cooker, and add the sausage and celery. Add the garlic, and spices. Pour in the tomatoes and water, and stir to combine. Cover and cook on low for 8 to 10 hours, high for 4 to 5 hours, or until the beans have reached the desired tenderness. Add salt, to taste.