Chili

Wintertime is a time when we are looking for hot foods to warm us up.  This recipe fits that description both in temperature and spice, depending on your spice and/or sausage choice (chorizo sausage anyone?).  Perfect served with a salad, warm tortillas or cornbread.

 

¼ cup dry kidney beans

¼ cup dry black beans

¼ cup dry white beans

½ – ¾ cup pinto beans

14.5 ounce can chicken broth

4 ounce can tomato sauce

14.5 ounce can diced tomatoes, undrained

1 pound turkey sausage (leave out* or use vegan crumbles for vegetarian/vegan option)

¼ teaspoon cumin

¼ – ½ teaspoon garlic powder

¼ teaspoon onion powder

¼ – ½ teaspoon dried oregano

1/8 to ¼ teaspoon cinnamon

Salt, to taste

 

 

Soak beans 6-8 hours or overnight; drain and rinse; place in large saucepan.  Pour in broth and then fill pot with water almost to the top.  Cook sausage in skillet, set aside and keep warm.  Once bean liquid has cooked down some add tomato sauce, sausage and diced tomatoes; simmer.  Add seasonings.  Taste test and adjust seasonings; simmer until liquid has reduced, thickened, and beans are soft.  Enjoy!

 

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