Black, White And Red Bean Chili With Sausage Recipe

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Servings: 1


  • 1 Tbsp. extra virgin olive oil
  • 1 1/4 lb Italian sausages (turkey or possibly pork)
  • 1 lrg onion cut into 1/2-inch pcs
  • 1 lrg red bell pepper cut into 1/2-inch pcs
  • 1 lrg green bell pepper cut into 1/2-inch pcs
  • 2 x jalapeno chilies seeded, minced
  • 1 Tbsp. plus 2 tsp. chili pwdr
  • 2 tsp grnd cumin
  • 1 1/2 can crushed tomatoes in puree (28-oz)
  • 1 x kidney beans liquid removed, rinsed (15 1/4-oz)
  • 1 can cannellini (white kidney beans), liquid removed, rinsed (15-oz)
  • 1 can black beans liquid removed, rinsed (15- to 16-oz)
  • 1 Tbsp. balsamic vinegar or possibly red wine vinegar Lowfat sour cream Minced fresh cilantro


  1. Heat extra virgin olive oil in heavy large saucepan over medium-high heat. Add in Italian
  2. sausages and brown on all sides, turning occasionally, about 8 min.
  3. Transfer sausage to plate. Add in minced onion to pan and saute/fry 5 min.
  4. Add in minced bell peppers and chilies and saute/fry 1 minute. Add in chili pwdr and cumin and stir till aromatic, about 30 seconds. Add in crushed tomatoes and beans. Simmer 15 min to blend flavors. Cut sausage into 1/2-inch
  5. pcs. Add in to chili and simmer till cooked through, stirring occasionally, about 10 min. Fold in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cold and chill. Before serving, rewarm over medium heat.)
  6. Spoon chili into bowls. Top with lowfat sour cream and cilantro and serve.
  7. Serves 4.


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