Yield
4 (1 1/2-cup) servings.

How to Make It

Step 1

Cook first 4 ingredients in a Dutch oven over medium heat until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

Step 2

Return sausage mixture to Dutch oven; add canned tomato and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes.

Step 3

To serve, ladle chili into individual bowls; top each serving with 1 tablespoon sour cream. If desired, garnish with diced tomato and fresh thyme.

Oxmoor House Cooking Light Collection

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