Black, White And Red Bean Chili with Sausage
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Yield: 1 Ready in 1 hours
1 people trying soon
|1 lgGreen bell pepper; cut into pieces|
|1 lgRed bell pepper; cut into pieces|
|1 canKidney beans; drained|
|1 1/2 cnCrushed tomatoes in purée|
|1 tbBalsamic vinegar; or red wine|
|1 15-ounce cnCannellini; drained and rinsed|
|1 1/4 lbItalian sausages|
|1 tbchili; Plus 2 teaspoons|
|1 lgOnion; cut into 1/2-inch pieces|
|2 Jalapeno chilies; seeded|
|2 tsGround cumin|
|1 16-ounce cnBlack beans; drained, rinsed|
|Fresh Cilantro; chopped|
|1 tbolive oil|
Black, White And Red Bean Chili with Sausage Preparation
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. Serves 4. Bon Appetit March 1993
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