I love chili to keep me warm in the winter! With all the goodness of beans and the warmth of chili powder, this is one of my favorites. The sausage adds a new twist!

If you stuggle at getting the veggies in, put a handful of baby spinach in the bottom of the bowl before you serve the chili. It wilts up nicely and is barely noticed! Or, make yourself a taco salad by putting it over a bed of lettuce, tomatoes, old cheddar, green onions – top it off with some crushed corn chips and a dollop of sour cream! Mmm mm good.


1 Tbsp olive oil
4 mild italian sausages
2 large onions, cut into chunks
2 large peppers (use orange, red, or yellow to add some great nutrition and colour), cut into chunks
1 Tbsp chili powder (add a tsp or two extra if you like heat)
2 tsp ground cumin
28 oz can of crushed tomatoes
15 oz can of each: white kidney beans, red kidney beans, black beans – drained and rinsed

Heat oil in large saucepan. Remove meat from sausage caseing and place in pan. Crumble and cook through. Remove sausage. Add onions to the pan and saute for about 5 minutes. Add peppers and saute for another minute. Add chili powder and cumin and stir until aromatic (half a minute or so). Add tomatoes and beans and sausage. Simmer for 20 minutes.


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