Black White And Red Bean Chili With Sausage
|Olive oil||1 Tablespoon|
|Italian sausages||1 1⁄4 Pound|
|Onion||1 Large, cut into 1/2 inch pieces|
|Red bell pepper||1 Large, cut into 1/2 inch pieces|
|Green bell pepper||1 Large, cut into 1/2 inch pieces|
|Jalapeno chilies||2 , seeded and chopped|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Canned crushed tomatoes in puree||42 Ounce (One And Half 28 Ounce Cans)|
|Canned kidney beans||15 1⁄4 Ounce, drained and rinsed|
|Canned cannellini||15 Ounce, drained and rinsed|
|Canned black beans||16 Ounce, drained and rinsed|
|Balsamic vinegar/Red wine vinegar||1 Tablespoon|
|Sour cream||1 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
Heat olive oil in heavy large saucepan over medium high heat.
Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes.
Transfer sausages to plate.
Add chopped onion to pan and saute 5 minutes.
Add chopped bell peppers and chilies and saute 1 minute.
Add chili powder and cumin and stir until aromatic, about 30 seconds.
Add crushed tomatoes and beans.
Simmer 15 minutes to blend flavors.
Cut sausage into 1/2 inch pieces.
Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes.
Mix in vinegar.
Season chili to taste with salt and pepper. (Can he made 2 days ahead. Cover and refrigerate. Before serving, rewarm over medium heat.)
Spoon chili into bowls.
Top with sour cream and cilantro and serve.