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Sausage and Black Bean Chili
You love chili, but you've never had it like this. Sausages and black beans make for a delicious and exicting chili change up.
Course
Main Course, Soup
Cuisine
Canadian
Keyword
Chili,, Chilli, Sausage
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Author
Chef Ben Kelly
Ingredients
1
tablespoon
olive oil
1
package
Italian sausages
5 sausages
1
cup
onion, diced
1/2
cup
celery, diced
1
teaspoon
minced garlic
1/2
teaspoon
cumin
1/2
teaspoon
coriander
1
teaspoon
oregano
2
tablespoon
chilli powder
1/4
teaspoon
cayenne
optional
1/4
teaspoon
pepper
1
teaspoon
kosher salt
1
tablespoon
tomato paste
1
cup
red bell pepper, diced
1
cup
green bell pepper, diced
1
jalapeno seeds removed and diced
1
tablespoon
brown sugar
1
398 ml can
black beans drained and rinsed
660
ml
bottle tomato purée
1
cup
hot water
Instructions
Heat a pot over medium-high heat. Add the olive oil and sausage, cook the sausage until it is brown, about 4 to 5 minutes.
Add the onion and celery and cook for another 3 to 4 minutes or until the onions soften.
Add the garlic and cook for 1 minute, then add the spice and cook for 30 seconds.
Add the peppers, cook for 2 minutes, add the tomato paste, cook for 1 minute, and add the tomato purée, brown sugar, beans, and water.
Bring the chilli to a boil, put a lid on the pot, turn it down to low and simmer for 20 minutes.
Taste and adjust the seasoning as needed.
Serve the chili garnished with grated cheddar cheese, sour cream, and sliced green onions.