DESCRIPTION
Try serving this delicious chili with fresh bread or garlic bread.
Ingredients
Scale
- 2 Tbsp. olive oil
- 2 green bell peppers, seeded, diced
- 1 large onion, peeled, diced
- 2 lbs. ground Italian sausage meat*
- 1/4 cup tomato paste
- 1 (15.5 oz.) can cannellini beans, rinsed, well drained
- 1 (28 oz.) can peeled or crushed tomatoes
- 1 Tbsp. garlic powder
- 1 Tbsp. dried oregano
- 2 tsp. chili powder
- 1 and 1/2 tsp. salt
- 1 tsp. red wine vinegar
- 1 and 1/2 cup shredded Italian-blend cheese
Instructions
- In a large Dutch oven or heavy-bottomed pot heat olive oil over high heat until shimmering. Stir in peppers and onion until well coated in oil. Cook, stirring occasionally, over high heat until peppers and onions begin to char, about 8 minutes.
- Add sausage meat. Cook, stirring occasionally and breaking into crumbles, until just cooked through, about 8 minutes.
- Push sausage and vegetables to the side of pot. There will be a bit of fat revealed. Add tomato paste to that fat and then spread it into a flat layer. Cook, without stirring, to caramelize, about 1 minute.Â
- Stir tomato paste into sausage mixture. Let cook, undisturbed, 5 minutes. Stir to incorporate any caramelized bits on the bottom of the pot. Let cook, undisturbed, 5 minutes more.
- Stir in beans, tomatoes, garlic powder, oregano, chili powder, salt, and red wine vinegar. Reduce to a simmer. Cook, stirring occasionally, 10 minutes.
- Spoon into bowls. Top each serving with ¼ cup of the cheese.Â
Notes
*Italian sausage meat is the same meat that is inside of Italian sausage, but it is sold loose like ground beef instead of in sausage casings. If you have sausage in casings, you can remove the casings and use the meat from inside.