SERVES 6-8

INGREDIENTS

1 jar Roasted Eggplant Sauce
1 lb Italian pork sausage
1 large onion (diced)
3 cloves gralic
1 red bell pepper (diced)
2 tspn cumin
2 tspn dried oregano
2 (15oz) cans organic black beans
2 cups water
beer (1/2 cup)
Olive oil

sour cream (optional)
fresh chives (optional)

PREPARATION

In a large heavy pot, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up, until browned and crumbly and most of the liquid is evaporated, about 10 minutes. Add the onions, pepper, garlic, oregano and cumin. Cook, stirring often, until soft, about 4 minutes. Deglaze the pan with a splash of beer and cook until the foam subsides, about 1 minute. Repeat a few times until onions are golden brown.

Add Roasted Eggplant Sauce, water and black beans to the pot. Stir well and bring to a boil. Lower the heat and simmer, uncovered, for about 30-45 minutes, stirring occasionally to prevent the chili from sticking. Season with salt and freshly ground black pepper, to taste.

Remove from heat. Serve hot with sour cream and garnish with fresh chives.