| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | March 1993 | 1 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 1/4 | lb | Italian sausages, turkey or |
| pork | ||
| 1 | Onion, cut into 1/2-inch | |
| pieces | ||
| 1 | Red bell pepper, cut into | |
| 1/2-inch | ||
| pieces | ||
| 1 | Green bell pepper, cut into | |
| 1/2-inch | ||
| pieces | ||
| 2 | Jalapeno chilies, seeded | |
| chopped | ||
| 1 | T | Plus 2 teaspoons chili |
| powder | ||
| 2 | t | Ground cumin |
| 1 1/2 | Crushed tomatoes in puree | |
| 28-ounce | ||
| 1 | Kidney beans, drained | |
| rinsed 15 | ||
| 1/4-ounce | ||
| 1 | Cannellini, white kidney | |
| beans drained | ||
| rinsed 15-ounce | ||
| 1 | Black beans, drained rinsed | |
| 15- to 16-ounce | ||
| 1 | T | Balsamic vinegar or red wine |
| vinegar | ||
| Sour cream | ||
| Chopped fresh cilantro |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4509
Calories From Fat: 1584
Total Fat: 179.7g
Cholesterol: 570.9mg
Sodium: 8621.5mg
Potassium: 6396.2mg
Carbohydrates: 561.2g
Fiber: 106.1g
Sugar: 201.3g
Protein: 190.5g