Chunky Three-Bean and Sausage Chili with Pasta
Nutrition
Calories: 359.7 kcalCarbohydrates: 32.34 gProtein: 15.25 gFat: 19.41 gSaturated Fat: 6.64 gCholesterol: 43.09 mgSodium: 911.83 mgFiber: 6.6 gVitamin A: 22.9215 IUCalcium: 60.74 mgIron: 3.19 mg
Ingredients
- 1 lb hot Italian sausage cut into 1-inch pieces (mild sausage may be substituted if desired)
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 2 tbsp chili powder
- 1-1/2 tsp ground cumin
- 1/2 tsp dried oregano leaves
- 1 14-1/2- ounce can diced tomatoes undrained
- 1 14-1/2- ounce can beef broth not condensed
- 1 cup water
- 1 cup fresh or frozen corn kernels
- 1 cup rinsed and drained canned garbanzo beans
- 1 cup rinsed and drained canned black beans
- 1 cup rinsed and drained canned light or dark red kidney beans
- 1 4- ounce can green chiles rinsed and drained
- 2 oz 1/2 cup small pasta shells
- 1/2 cup tomato sauce
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- Heat dutch oven (preferably cast iron) over medium-high heat for 1 minute. Add sausage, brown, and, using a slotted spoon, transfer to paper towels to drain. Pour off excess grease from dutch oven, add onion and green pepper, and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Remove from heat. If a thinner consistency is desired, add 1/2 - 3/4 cup water. Let stand, covered, for 20 minutes before serving. Reheat over low heat. Flavors will be at their peak if chili is then served immediately.