Scotch Bonnet Chili Recipe

Scotch Bonnet Chili Recipe

4 servings



1 each: large onion, medium green bell pepper, chopped

1/2-1 habanero chili, chopped

4 ounces vegetarian sausage, halved lengthwise, sliced

1 teaspoon olive oil

1 can reduced-sodium diced tomatoes, undrained

2 cups refried beans

1 tablespoon chili powder

1 teaspoon ground cumin

Salt, to taste

1 cup fat-free sour cream


Saut onion, bell pepper, habanero chili, and vegetarian sausage in oil in large saucepan until onions are tender. Stir in remaining ingredients, except salt and sour cream; heat to boiling. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes, season to taste with salt. Top each bowl of chili with sour cream.

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