Easy Weeknight Chili with Black Beans, Pinto Beans, and Sweet Italian Sausage

🧂 Ingredients

• 2 teaspoons high oleic expeller pressed sunflower oil
• 1 1/2 pounds sweet Italian sausage
• 1 small sweet onion

  or 1/2 large onion, finely chopped
• 2 cloves garlic

  minced
• 14.5 oz can chopped or diced tomatoes
• 8 ounces tomato sauce
• 3 tablespoons tomato paste
• 1/2 to 3/4 cup vegetable broth

  i.e. “no chicken” broth
• 15 ounce can black beans
• 15 ounce can pinto beans
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• Salt and fresh ground black pepper to taste
• Toppings of choice

  Chopped onion, grated cheddar cheese, chopped avocado, chopped cilantro, sour cream or Greek yogurt.

Instructions

• 1 Heat oil in a large saucepan or dutch oven over medium heat. Removed casings
  from sausage, add to pan and cook until sausage is no longer pink (~7-10
  minutes). Removed sausage from pan into a small bowl using a slotted spoon, and
  set aside.
• 2 Add chopped onion and mined garlic to pan with meat drippings, and stir until
  onion is tender.
• 3 Return cooked sausage to pan and add beans, diced tomatoes, tomato sauce, and
  tomato paste. Add 1/2 cup broth and stir in with other ingredients. Add an
  additional 1/4 cup if more liquid is desired.
• 4 Add spices and salt and pepper to taste, then turn heat down to low and simmer
  for ~ 20 minutes.
• 5 Divide in to 6 bowls and garnish with toppings of choice.

Nutrition Info