I admit, I'm a fan of chili year 'round.
This recipe gets its spicy flavor from the Italian sausage.
CHILI with Okra, Mushrooms and Italian Sausage
Three links Italian hot sausage, casings removed
3 tablespoons vegetable oil
1 medium sweet onion, chopped
½ cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
2 Portobello mushrooms, stemmed and chopped
2 cups frozen corn or two cups canned corn
1 cup frozen okra (optional)
2 - 14 -ounce cans pinto beans or
kidney beans
1 - 14 -ounce can diced tomatoes
Salt and freshly ground pepper
Shredded cheddar cheese, sour cream for topping (optional)
Directions:
Fry the hot Italian sausage, breaking it into small chunks and drain.
Heat the vegetable oil in a large pot over
medium heat. Add chopped onion. Stir in the garlic, chili powder and cumin and
cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
Add the mushrooms stirring occasionally, until just tender, about 3 more
minutes. Add the sausage, beans, corn, okra, tomatoes, 1 1/2 cups water and 1/2
teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat
to medium. Simmer, stirring occasionally, until the vegetables are tender and
the chili is thick, about 20 minutes. Season with salt and pepper.
Top with the cheese and sour cream. Serve with the tortillas if desired.
