This “party hearty” chili, perfect for a pre-game picnic, is made with dried beans, but you can substitute 5 cups canned small red beans or kidney beans. Rinse and drain the beans well to eliminate some of the excess sodium; when the beans go into the pot, add a cup of low-sodium broth or tomato juice in place of the reserved cooking liquid that the recipe calls for. This chili is only modestly hot, so you may want to pump up the spices a bit. Serve with warm cornbread or tortillas.
1 12-oz Package of Papa George’s Reduced Fat of Pork Sausage Roll – Regular or Hot Flavor
1 12-oz Package of Papa George’s Reduced Fat Pork Sausage Links (Italian) – Casing Removed
2 cups small dried red beans (14 oz)
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
3 cloves garlic, finely chopped
1 red bell pepper, cut into 1/2″ chunks
1 green bell pepper, cut into 1/2″ chunks
1 pickled jalapeno pepper, finely chopped
1 tablespoon chili powder
2-1/2 tsp ground cumin
2 tsp ground coriander
1 can (28 oz) tomatoes, chopped with their juice
1/4 cup tomato paste
1-1/2 tsp salt
In large saucepan, combine beans and water to cover by 2″. Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 1-1/2 hours, adding more water if necessary to keep
beans covered. When beans are tender, drain, reserving 1 cup of cooking liquid.
Meanwhile, in 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, 10 minutes or until onion is tender. Add bell peppers and jalapeño and cook 10 minutes or until bell peppers are tender.
Stir in chili powder, cumin, and coriander and cook 1 minute. Add tomatoes, tomato paste, salt, beans, and reserved bean cooking liquid and bring to a boil. Reduce to a simmer and cook uncovered 30 minutes or until chili is flavorful.
Crumble in sausage and cook, stirring frequently, 10 to 15 minutes or until cooked is cooked through and chili is lightly thickened.
Makes 6 to 8 servings.
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