Black, White and Red Bean Chili with Sausage

Source: Bon Appetit, Mar. 93


1 tablespoon olive oil
1.25 pounds Italian sausages (turkey or pork)
1 large onion, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
1 large green bell pepper, cut into 1/2 inch pieces
2 jalapeno chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1.5 28-ounce cans crushed tomatoes in puree
1 15.25 ounce can kidney beans, drained, rinsed
1 15 ounce can cannellini (white kidney beans), drained, rinsed
1 15- to 16-ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar

Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausages to plate. Add chopped onion to pan and saute 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2 inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Before serving, rewarm over medium heat.)

Spoon chili into bowls. Top with sour cream and cilantro and serve.

Serves 4.