From: Colorado Classique – Junior League of Denver
2 tablespoons olive oil, or more if needed
1 ½ pounds turkey or beef kielbasa or Canino’s Bratwurst, quartered
lengthwise, then cut into ½-inch pieces
2 cups chopped onions
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large cloves garlic, chopped
4 15-ounce cans black beans, drained and rinsed
1 32-ounce box organic chicken broth
1 28-ounce can diced tomatoes in juice
3-4 tablespoons chili powder, depending on desired spiciness
2 tablespoons sugar
2 ½ tablespoons red wine vinegar
3 small bay leaves
1 ½ tablespoons salt, or more to taste
Sour cream and chopped green onions for topping
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add kielbasa or bratwurst and saute 12 minutes or until beginning to brown. Using a slotted spoon, transfer kielbasa or bratwurst to a bowl. If necessary, add more olive oil to drippings in pot to measure 2 tablespoons, or discard all but 2 tablespoons of drippings. Add onions, both bell peppers, and garlic. Saute 10 minutes or until beginning to brown. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin. Bring to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Simmer, uncovered, for 30 minutes or until chili is thick, stirring occasionally. Return kielbasa or bratwurst to pot. Reduce heat to low. Simmer, uncovered, for 30 minutes or until chili is thick, stirring occasionally. Season with salt and pepper.
Nancy’s Notes: Made 11-1-09 – Good, I halved the recipe except for the tomatoes and broth plus an additional can of broth. Of course, I added a healthy dose of Chimayo Holy Chile. Even the half recipe made a good sized pot of soup, Bob and I had it for Sunday supper with a 2 quarts left over.
[...] Kielbasa Black Bean Chili [...]