Recipes

Quick Sausage Chili
  • Ingredients
  • 1 teaspoon olive oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, cut into 3/4-inch chunks
  • 3 cloves garlic, minced
  • 3/4 pound Tex-Mex sweet turkey sausage,
  • cut into 1/2-inch pieces (page 108)
  • 1 teaspoon mild chili powder
  • 2 teaspoons flour
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 14-1/2 ounce cans no-salt-added stewed
  • tomatoes, chopped with their juices
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 2 16-ounce cans red kidney beans,
  • rinsed and drained
  • 1-3/4 cups frozen corn kernels
Directions
  1. In a Dutch oven, heat the oil until hot but not smoking over medium heat
  2. Add the onion, bell pepper, and garlic and cook, stirring frequently, until the vegetables are fragrant and softened, about 7 minutes
  3. Add the sausage and cook until no longer pink, about 6 minutes
  4. Stir in the chili powder, flour, cumin, coriander, and oregano until well combined. Stir in the tomatoes with their juices, the tomato paste, and salt and cook, stirring frequently, until the sausage is nicely coated and the mixture is slightly thickened, 5 to 7 minutes
  5. Stir in the beans and corn and cook until the vegetables are heated through, about 2 minutes longer.


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