In the grocery stores now you can find sausage made of turkey or chicken. Either one would work great for this recipe. I used a smoked turkey sausage. This recipe cooks up more like a soup so if you would like a thicker chili you may need to add more beans and decrease the amount of water by a cup. Spring is coming...so soup time is almost over for this season. Cook up some last pots of soup or stew and enjoy the last of the winter days. I sprinkled some cilantro on top too!
12 oz. turkey or chicken sausage
1/3 red onion, diced
1 red or green pepper, diced
2 garlic cloves, minced
1/2 t. chili powder
1/2 t. oregano
1 t. cumin
1 can black beans
1 15 oz. can diced tomatoes
2 c. water
1 T. vegetable stock concentrate
sour cream and sliced green onions as optional toppings
2 T. oil
Put oil in soup pot. Heat and add sausage, onions, peppers, and garlic. Saute for 10 minutes. Add in the chili powder, oregano and cumin. Saute two more minutes. Drain beans and rinse well. Add beans, tomatoes, water, and vegetable stock concentrate to pan. Bring to a boil, reduce heat and simmer 15 minutes.
Serve the chili topped with spoonfuls of sour cream and garnished with green onions.
12 oz. turkey or chicken sausage
1/3 red onion, diced
1 red or green pepper, diced
2 garlic cloves, minced
1/2 t. chili powder
1/2 t. oregano
1 t. cumin
1 can black beans
1 15 oz. can diced tomatoes
2 c. water
1 T. vegetable stock concentrate
sour cream and sliced green onions as optional toppings
2 T. oil
Put oil in soup pot. Heat and add sausage, onions, peppers, and garlic. Saute for 10 minutes. Add in the chili powder, oregano and cumin. Saute two more minutes. Drain beans and rinse well. Add beans, tomatoes, water, and vegetable stock concentrate to pan. Bring to a boil, reduce heat and simmer 15 minutes.
Serve the chili topped with spoonfuls of sour cream and garnished with green onions.
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