• 8-10 Swaggerty’s Farm Sausage links
  • ½ red bell pepper chopped
  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoons olive oil
  • 2 cans great northern beans rinsed and drained
  • 2 cans Cannellini Beans (white kidney beans) rinsed and drained
  • 1 can Garbanzo Beans (chickpeas) rinsed and drained
  • 1 can chicken stock + 1 cup water
  • 1 generous Tablespoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • For garnish: shredded cheddar cheese, chopped green onion, sour cream
  • Cook sausage links over medium heat until golden brown. Set aside to drain.
  • Add Olive oil, bell pepper, onion, and celery. Sauté until the veggies are softened. Toss in garlic and sauté for another 2 minutes.
  • In a large cooking pot or Dutch oven, over medium heat, add chicken stock, water, and all the beans. Add bell pepper and all the veggies, stir to combine.
  • Add one generous Tablespoon of chili powder and ½ teaspoon cumin. Salt and pepper to taste.
  • Cut sausage links into 1-inch bite size pieces. Add to the cooking pot.
  • Turn heat to medium and cook for 30 minutes to 1 hour. Taste and adjust seasonings.
  • Garnish.