Three-Bean Sausage Chili
 
MAKES 6 TO 8 SERVINGS
Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • ½ cup diced seeded red bell pepper
  • ½ cup diced seeded poblano pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper
  • 1 pound chicken sausage, casings removed
  • 2 (15-ounce) cans navy beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup shredded sharp white Cheddar cheese
  • ¾ cup crème fraîche
  • ¼ cup chopped fresh cilantro
  • ¼ cup sliced green onion
  • Garnish: crème fraîche, shredded sharp white Cheddar cheese, chopped fresh cilantro, sliced green onion
Instructions
  1. In a large Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and poblano. Cook, stirring frequently until tender, 5 to 7 minutes. Stir in garlic, salt, oregano, cumin, black pepper, coriander, and red pepper. Cook, stirring constantly until fragrant, 30 seconds to 1 minute. Add chicken sausage; cook, breaking up with a wooden spoon, until no longer pink.
  2. Stir in all beans and broth. Bring to a simmer and cook, stirring occasionally, until liquid reduces slightly, 15 to 20 minutes. Stir in cheese, crème fraîche, cilantro, and green onion. Bring to a low simmer and cook for 10 minutes. Garnish with crème fraîche, cheese, cilantro, and green onion, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/three-bean-sausage-chili-recipe/