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.