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Ingredientes
- 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
Direcciones
- Heat extra virgin olive oil in heavy large saucepan over medium-high heat. Add in Italian
- sausages and brown on all sides, turning occasionally, about 8 min.
- Transfer sausage to plate. Add in minced onion to pan and saute/fry 5 min.
- 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
- 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.)
- Spoon chili into bowls. Top with lowfat sour cream and cilantro and serve.
- Serves 4.
