Soups

Three-Bean Sausage Chili

Name: Three-Bean Sausage Chili
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)

This hearty Three-Bean Sausage Chili is sure to warm up your family on brisk nights.

Three-Bean Sausage Chili

MAKES 6 TO 8 SERVINGS

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Ingredients Method

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

Method

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.
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.

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