Southwestern Chicken Sausage Chili with Black Beans, Sour Cream, and Oregano

Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken sausage to the pan and cook for 4-5 minutes, turning occasionally, until browned. Set aside, then slice into ½-inch rounds once cool enough to handle.

Heat another drizzle of oil in the same pan over medium-high heat. Add the onions, peppers, and scallion whites to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic, cumin, and chili powder to the pan and cook for 1-2 more minutes, until fragrant.

Add the diced tomatoes, black beans, vegetable stock concentrate, oregano, and 2 cups water to the pan. Bring to a boil, then reduce to a simmer for 10-15 minutes, stirring occasionally. Stir the chicken sausage into the pan. Taste and season with salt and pepper.