Black Bean and Kielbasa Chili
Pretty quick to prep. Delicious chili.
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- 2 tablespoon(s) (or more) olive oil
- 1 1/2 pound(s) turkey kielbasa, quartered lengthwise, then cut into 1/2-in piece
- 2 cup(s) 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 juice
- 3 tablespoon(s) chili powder
- 2 tablespoon(s) sugar
- 2 tablespoon(s) red wine vinegar
- 3 small bay leaves
- 1 tablespoon(s) dried oregano
- 2 teaspoon(s) cumin
- sour cream
- chopped green onions
- 1. Heat 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).
- 2. 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.
- 3. Bring chili to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, about 30 minutes.
- 4. Season with salt and pepper.
- (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.).
- 5. Ladle chili into bowls. Top with sour cream and green onions if desired.
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Black Bean and Kielbasa Chili Recipe at a Glance
- COURSE: Main Dishes