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Two Bean and Sausage Chili

Kristine Kidd
Makes 4 to 6 servings
Print Recipe

Ingredients
  

Chili

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large red bell pepper, cut into ½-inch pieces
  • Salt and black pepper
  • 2 sausages such as Habanero and Green Chile, about 6 oz total, cut into ½-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder, especially ancho chili powder
  • Pinch of red pepper flakes
  • 1 15- oz can kidney beans, with liquid
  • 1 15 oz can white kidney beans, with liquid
  • 2 14.5- oz cans diced and fired roasted tomatoes with green chilies
  • 1½ cups water, or more as needed

Yogurt topping

  • ¾ cup Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons grated lime zest
  • Salt and black pepper

Instructions
 

For the Chili:

  • Heat the oil in a large saucepan or pot over medium heat. Add the onion and bell pepper, sprinkle with salt and pepper and sautéed until the onion begins to brown, about 5 minutes. Add the sausages and sauté until beginning to brown, about 5 minutes. Add the cumin, coriander, chili powder, and red pepper flakes. Cook until the spices are fragrant, about 1 minute. Mix in both cans of beans with their liquid, tomatoes, and 1½ cups water.
  • Bring the chili to a boil. Reduce the heat so the mixture simmers, and cook until it thickens and flavors blend, stirring occasionally, about 20 minutes. Thin with additional water if the chili is too thick. Season to taste with salt and pepper.

Meanwhile, prepare the Topping:

  • Combine the yogurt, lime juice, and lime zest in a small bowl and mix to blend. Season to taste with salt and pepper.
  • Spoon the chili into bowls. Top each with a dollop of the yogurt topping and serve.
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