PORK SAUSAGE CHILI WITH MUSHROOMS AND ROASTED PEPPERS

"I love that this chili recipe comes together quickly and doesn't require a lot of simmering time. Also the roasted and sauteed vegetables, herbs and mushrooms add an appealing texture and taste to the pork sausage and beans. All together, this chili tastes light but is packed with flavor. It can be enjoyed immediately or refrigerated and served next day when the flavors have had a chance to marry even more."

Prep Time

30 MINUTES

Cook Time

2 HOURS

Paired With

Main Protein

Pork

Ingredients

IngredientQuantity
Red Bell Pepper, coarsely chopped 1 cup, 1 cup, 1 Tbsp, 16 oz, 1 cup, 1 cup, 1 tsp, 1/8 tsp, 4 oz, 1 Tbsp, 1 Tbsp, 2 tsp, 1/2 tsp, 1/2 tsp, 1/4 tsp, 1/4 tsp, 14 oz can, 19 oz can, 1 cup
Orange Bell Pepper, coarsely chopped
Olive oil
Pork sausage
White onion, peeled and coarsely chopped
Celery, coarsely chopped
Kosher Salt
Black pepper
Cremini Mushrooms, finely chopped
Fresh Garlic, minced
Ground Cumin
Ground Chili Powder
Dried Thyme
Dried Basil
Dried Sage
Ground Nutmeg
Diced Roasted Tomatoes
White Cannellini Beans, undrained
Fresh Cilantro Leaves, coarsely chopped

Directions

1 cup red bell pepper (1 large), cored, seeds removed and coarsely chopped

1 cup orange bell pepper (1 large), cored, seeds removed and coarsely chopped

1 tablespoon olive oil

1 16-ounce package pork sausage

1 cup white onion (1 large), peeled and coarsely chopped

1 cup (3 medium stalks) celery, coarsely chopped

1 teaspoon kosher salt

1/8 teaspoon ground black pepper

4 ounces cremini mushrooms, finely chopped

1 tablespoon (2-3 large cloves) garlic, minced

1 tablespoon ground cumin

2 teaspoons ground chili powder

1/2 teaspoon dried thyme*

1/2 teaspoon dried basil*

¼ teaspoon dried sage*

¼ teaspoon ground nutmeg*

1 14-ounce can diced fire-roasted tomatoes**

1 19-ounce can white cannellini beans, undrained

1 cup fresh cilantro leaves, coarsely chopped

Preheat oven to 375 degrees.  Spread peppers onto a parchment-lined 13×18 inch baking sheet.  Roast in oven until edges of peppers just begin to turn brown, 20-25 minutes.  Remove from oven and set aside.

Heat olive oil in a 5-quart heavy porcelain or non-stick Dutch oven over medium heat until hot, 30 seconds to 1 minute.   Add the sausage and break it into small chunks with a wooden spoon or spatula.  Cover and cook over medium heat until meat is cooked through, 20-30 minutes, stirring often.  Transfer meat to a medium mixing bowl and set aside.

To the meat drippings remaining in the Dutch oven, stir together the onion, celery, salt and pepper with a large wooden spoon or spatula.  Cover and cook over medium heat until vegetables are tender, liquids have evaporated, and onions are beginning to caramelize, 20-30 minutes, stirring often.  Add the mushrooms, cover and continue cooking over medium heat, stirring often, until mushrooms are tender, 10-15 minutes.

Stir in the garlic, cumin, chili powder, thyme, basil, sage and nutmeg and continue cooking over medium another minute.  Add the tomatoes, cannellini beans, roasted peppers and pork sausage.  Stir to combine and cook over medium until mixture begins to boil, stirring occasionally.  Reduce heat to low, cover and simmer 25 minutes, stirring occasionally.  Stir in cilantro and continue cooking 5 more minutes. 

Serve with your choice of toppings such as fresh chopped cilantro, sour cream, tortilla chips, avocado slices, chopped sweet onion, chopped green onion, shredded cheese, crackers.

* 1 1/2 teaspoons ground poultry seasoning can be substituted for the thyme, basil, sage and nutmeg.

**Other versions of canned diced tomatoes can be used, such as roasted garlic tomatoes, tomatoes with green chiles, or plain diced tomatoes.