Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Black Bean and Kielbasa Chili

Recipe from: Bon Appétit, Feb 2005
Servings: 6

2 tablespoon or more olive oil
1 ½ pounds turkey or beef kielbasa, quarted lengthwise, then cut into ½-inch pieces
2 cups chopped onions
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large garlic cloves, chopped
4 15 ounce cans black beans, drained
1 14 ounce can low-salt chicken broth
1 14 ounce can diced tomatoes in juices
3 tablespoon chili powder
2 tablespoon sugar
2 tablespoon red wine vinegar
3 sm bay leaves
1 tablespoon dried oregano
2 teaspoon ground cumin

Sour cream
Chopped green onions

Heat 2 tablespoon olive oil in heavy large pot over medium-high heat. Add kielbasa; sauté until beginning to brown, about 12 minutes. Using slotted spoon, transfer kielbasa to bowl. If necessary, add enough oil to pot to measure 2 tablespoons (or discard all but 2 tablespoons drippings). Add onions, both bell peppers, and garlic. Sauté until beginning to brown, about 10 minutes. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin. Bring chili to a boil, stirring occassionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occassionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.).

Ladle chili into bowls. Top with sour cream and chopped green onions.

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