Black, White and Red Bean Chili with Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 1/4 pounds italian sausages (turkey or pork) |
1 large onion, cut into 1/2-inch pieces |
1 large red bell pepper, cut into 1/2-inch pieces |
1 large green bell pepper, cut into 1/2-inch pieces |
2 jalapeño chilies, seeded, chopped |
1 tablespoon plus 2 teaspoons chili powder |
2 teaspoons ground cumin |
1 1/2 28-ounce cans crushed tomatoes in puree |
1 15 1/4-ounce kidney beans, drained, rinsed |
1 15-ounce can cannellini (white kidney beans), drained, rinsed |
1 15- to 16-ounce can black beans, drained, rinsed |
1 tablespoon balsamic vinegar or red wine vinegar |
sour cream |
chopped fresh cilantro |
Directions:
1. 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 sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 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 be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
2. Spoon chili into bowls. Top with sour cream and cilantro and serve.
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