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Black, White and Red Bean Chili With Sausage
1 tb Olive oil
1 1/4 lb Italian sausages; (turkey or pork)
1 lg Onion; cut into 1/2-inch pieces
1 lg Red bell pepper; cut into 1/2-inch pieces
1 lg Green bell pepper; cut into 1/2-inch pieces
2 Jalapeno chilies; seeded, chopped
1 tb Plus 2 teaspoons chili powder
2 ts Ground cumin
1 1/2 cn Crushed tomatoes in puree; (28-ounce)
1 Kidney beans; drained, rinsed (15 1/4-ounce)
1 cn Cannellini; (white kidney beans), drained, rinsed (15-ounce)
1 cn Black beans; drained, rinsed (15- to 16-ounce)
1 tb Balsamic vinegar or red wine vinegar
Chopped fresh cilantro
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.
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