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.