Hardy stick to your ribs, spoon-licking chili is a favorite fall meal when the leaves start to turn, and the sunset is earlier. I made the chili with chicken sausage. It is slightly spicy with the poblano pepper. For more heat, add another poblano pepper. If you want to make a vegetarian version, substitute veggie sausage. Did I mention how flavor and delicious the chili?

I’ve served this with Ina Garten Brown Butter Corn Bread. You can also freeze to serve later.

2 tablespoons (30 ml) olive oil

 1 cup (160 g) chopped onion, about 1 medium onion

 ½ cup (75 g) chopped red bell pepper

 1 poblano pepper, chopped

 1 tablespoon (15 g) finely chopped garlic

 1 tablespoon (15 g) ground cumin

 2 teaspoons dried oregano

 1 teaspoon ground coriander

 1 pound (225 g) fresh, uncooked Italian 

Chicken sausage removed from casings

 2 15-ounce cans (850 g) navy beans, drained

 1 15-ounce (425 g) can pinto beans, drained

 1 15-ounce (425 g) can kidney beans, drained

 2 cups (475 ml ml) vegetable stock

 Salt and freshly ground black pepper

 ½ cup (115 g) Greek yogurt, plus more for serving

 1 cup (113 g) shredded sharp cheddar cheese, plus more for serving

 ¼ cup chopped cilantro 

INSTRUCTIONS 

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper, and poblano and cook until softened and the onion is translucent about 5 minutes. Stir in the garlic, cumin, oregano, coriander, and garlic. Cook until fragrant, less than a minute.

Crumble the sausage into the pot and stir it around. Cook until the crumbles are no longer pink.

Add all the beans, vegetable broth, and salt and pepper to taste. Bring to a simmer, then lower the heat to a gentle simmer. Cook for 15 minutes, stirring occasionally.

Stir in the Greek yogurt and cook for 10-12 minutes, until the liquid reduces slightly. Remove from the heat and stir in the cheese and cilantro. Serve warm in bowls, and add more cheese and yogurt.

Enjoy!