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
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
- 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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