I recently overheard a debate about whether or not chili can contain beans. Apparently chili purists would never put beans of any kind in chili. So, if you’re a chili purist, this may not be the recipe for you. But if you’re looking for a hearty fall dinner that incorporates lots of spice and vegetables, you’re going to love this dish. $1.25 has helped me perfect it over time, although it seems that it’s never the same each time I make it depending on the ingredients I have on hand. You can tweak it to fit your tastes, but here’s a jumping off point to get you started.

1 yellow onion, finely chopped
1 green bell pepper, finely chopped
3 cloves of garlic, chopped
1 jalapeno, seeded and finely chopped
4 links hot Italian turkey sausage, casings removed and broken into small pieces
2 cans diced tomatoes (not drained)
2 cans black beans (drained and rinsed well)
3 chipotle chilies, chopped
1 palmful* of chili powder
1 palmful of cumin
1 tsp salt
1/2 cup water
1 cup frozen corn

Coat the bottom of a heavy pot with olive oil, heat on low. Sweat the onion, bell pepper, garlic, jalapeno and a pinch of salt until all of the vegetables are soft. Add the sausage and saute until color develops on the sausage. Add in the chipotles, tomatoes and juice, black beans, chili powder, cumin, salt, and water. Bring to a boil, add corn. Reduce heat and simmer for an hour or more. Serve with shredded cheese, tortilla chips, sour cream, or diced red onion (or all of the above!).

*here’s a picture of a “palmful” in case you aren’t sure: