You may also like
Categories:
olive oil Italian sausages onion red bell pepper green bell pepper jalapeno chilies chili powder ground cumin tomatoes kidney beans cannellini black beans balsamic vinegar sour cream fresh cilantro
Viewed: 104 - Published at: 7 years agoIngredients
- 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 jalapeno 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
Method
- 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 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 be prepared 2 day ahead.
- Cool and refrigerate.
- Before serving, rewarm over medium heat.)
- Spoon chili into bowls.
- Top with sour cream and cilantro and serve.
