Black, White & Red Bean Chili with Sausage





1 Tablespoon olive oil
1 1/4 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 jalapeño chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2  28-ounce can crushed tomatoes in puree
1 15 1/4-ounce kidney beans, drained, rinsed
1 15-ounce can cannellini beans (white kidney beans), drained, rinsed
1 15 t0 16-ounce can black beans, drained, rinsed
1 tablespoon Tutto D'Oliva Chili Balsamic or Chocolate Balsamic
Sour cream
Chopped fresh cilantro



Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and crown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 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 Balsamic. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead, Cool and refrigerate. Before serving, rewarm over medium heat.)

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