Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              pound  hot italian sausage -- casings removed
  1              large  onion -- chopped
  1                     red bell pepper -- chopped
  1                     green bell pepper -- chopped
  1                     jalepeno -- seeded, minced
  2        tablespoons  chili powder
  2          teaspoons  ground cumin
  2               cans  crushed tomatoes in puree -- (28-ounces each)
  3               cans  red kidney beans or black beans -- (15-16 ounces each)
                        -- drained
  1         tablespoon  balsamic vinegar
                        chopped fresh cilantro

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add sausage and stir until cooked through, about 8 minutes. Using slotted spoon, transfer sausage to plate. Drain all but 2 tablespoons drippings from saucepan. Saute onion, bell peppers and jalapeno in drippings over medium-high heat until tender about 5 minutes. Add chili powder and cumin and stir 30 seconds. Add tomatoes. Simmer until slightly thickened, about 30 minutes. Stir in beans and sausage and heat through. Stir in balsamic vinegar. Season to taste with salt and pepper. Sprinkle with cilantro and serve. Prep Time: 15 minutes Cook Time: 45 minutes Makes: 4 servings The addition of Italian sausage makes this chili different from most versions. I like to serve it with tortilla chips and ice cold beer.

Nutritional Information:

290 Calories (kcal); 17g Total Fat; (48% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 166mg Sodium