Blt Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds pork sausage, casings removed
- 2 medium onions, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- Two 28-ounce cans diced tomatoes
- Two 16-ounce cans kidney beans, drained
- 1 cup corn kernels
- 4 cups water
- Kosher salt and freshly ground pepper
- Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving
Instructions
- In an enameled cast-iron casserole, heat the oil. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes. Add the tomato paste and cook for 3 minutes. Add the chili powder, paprika, cumin and oregano and cook for 1 minute. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour. Season with salt and pepper. Serve the chili with cheddar, sour cream, onion, jalapeños and hot sauce.
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