Black White And Red Bean Chili With Sausage Recipe
Ingredients
1 tablespoon olive oil
1 1/4 pounds Italian sausages
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 can kidney beans, drained, rinsed
1 15 ounce can cannellini, drained, rinsed
1 15 to 16 ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar
Salt and pepper
Sour cream
Chopped fresh cilantro
Directions
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.
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.
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