Recipe by Londonsbk
Originally from Bon Appetit I really like this recipe. You can sub any sausage you want, and I actually upped the amount of kielbasa to 2 pounds.
Top Review by Brenbess
A very good bean stew! I used half canned and half freshly boiled black beans, which made a nice texture contrast, and also threw in an idle half pound of ground beef. The flavor was perfect, it thickened nicely and it was all done in one pan! Cornbread would have been great with it, but we had dessert waiting tonight.
- 2 tablespoons olive oil
- 1 1⁄2 lbs kielbasa, quartered lengthwise, then cut into 1/2 inch pieces
- 2 onions, chopped (about two cups or so)
- 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 sodium chicken broth
- 1 (14 ounce) can diced tomatoes with juice
- 3 tablespoons chili powder
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 3 small bay leaves
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
Directions See How It's Made
- 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). 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. 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. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.).
- Ladle chili into bowls. Top with sour cream and green onions if desired.