2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, drained
1/4 cup no-salt-added tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup nonfat sour cream
Diced fresh tomato (optional)
Fresh thyme sprigs (optional)
How to Make It
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.
Return sausage mixture to Dutch oven; add canned tomato and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes.
To serve, ladle chili into individual bowls; top each serving with 1 tablespoon sour cream. If desired, garnish with diced tomato and fresh thyme.