1lbsweet Italian turkey sausageremoved from casings
2tablespoonsolive oil
3 to 4clovesgarlicvery finely chopped
1medium onionchopped
2 to 3jalapeño peppersseeded and chopped
1green peppercored and seeded, cut into 1/2-inch cubes
1red bell peppercored and seeded, cut into 1/2-inch cubes
1can15-ounce red kidney beans, drained
1can15-ounce diced tomatoes
3tablespoonstomato paste
2teaspoonsground cumin
2teaspoonschili powder
Pinchof cayenne pepperoptional
1/4cupfresh cilantro leaveschopped
2tablespoonsfreshly squeezed lime juice
Freshly shredded Monterey jack or cheddar cheese
Tortilla chips
Instructions
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and beginning to turn golden. Season with salt and pepper. Add the garlic and cook until fragrant, 1 to 2 minutes longer.
Add the sausage to the pan and cook until lightly browned, breaking up large chunks with a wooden spoon, 4 to 5 minutes.
Add the jalapeños and green and red peppers and continue cooking, stirring frequently, until slightly softened, 3 to 4 minutes. Stir in the kidney beans, tomatoes and tomato paste. Add the cumin, chili powder and cayenne, combine well, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Remove the lid and cook for an additional 5 minutes, or until the sauce has thickened. Stir in the cilantro and lime juice and spoon into serving bowls. Top each with some shredded cheese and serve with tortilla chips on the side.