Four Bean and Kielbasa Chili

Serves 6 to 8


2 tablespoons or more olive oil
1 ½ lbs. turkey or beef kielbasa, halved lengthwise then cut in to ½ – inch pieces
1 large onion, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large garlic cloves, chopped
4 15 oz cans beans, drained
2 cups chicken or vegetable broth or water
1 14 oz can diced tomatoes in juices
3 tablespoons chili powder
2 tablespoons sugar
2 tablespoons red wine vinegar
1 generous splash dry red wine (optional)
3 small bay leaves
1 tablespoon dried oregano
2 teaspoons ground cumin


Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add kielbasa; sauté until beginning to brown, 10 to 12 minutes. Using a slotted spoon, transfer kielbasa to a bowl. If necessary, add enough oil to the pot to measure 2 tablespoons, or discard all but 2 tablespoons of drippings. Add onions, both bell peppers, and garlic. Saute until beginning to brown, about 10 minutes. Add beans, broth or water, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, cumin, and red wine, if using. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer 45 minutes. Return kielbasa to the pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, for about 30 minutes. Season with salt and pepper.




Source: Four Bean and Kielbasa Chili