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Black White And Red Bean Chili With Sausage

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  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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