• Cooking Time: 1 hour
  • Servings: 10 to12
  • Preparation Time: 20 minutes


Saw this in the Sunday paper and wanted to give it a try from the usual chili.


  • 3 1/2 lbs. regular or turkey Italian sausage
  • 1 large onion, diced
  • 1 green pepper, 1 red pepper, diced
  • 2 to 3 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 3 15.5 ounce cans cannelini beans, drained and rinsed
  • salt and pepper
  • 2 or more tablespoons Italian seasoning
  • 29-ounce can tomato sauce
  • 28-ounce can crushed tomatoes
  • 28-ounce can diced tomatoes
  • crushed red pepper flakes, optional
  • Parmesan cheese for garnish
  • Banana peppers for garnish, optional


  • Brown sausge in a large skillet over medium-high heat.
  • Remove sausage and place in a sieve to drain the grease.
  • Place sausage in a large pot.
  • Cook onion and peppers in olive oil over medium-high heat until slightly browned.
  • Add garlic and cook another 2 minutes. Transfer to pot.
  • Pour 1/2 cup of water into the skillet and stir, scraping up browned bits.
  • Add water to pot. Add beans, salt and pepper and Italian seasoning.
  • Add tomato sauce, crushed tomatoes and diced tomatoes and, if desired, crushed red pepper flakes.
  • Stir thoroughly. Cook over low heat about 4 hours, stirring occasionally.
  • If the chili gets too thick, add a little water to the pot. (about 1/2 to 1 cup)
  • Serve with Parmesan, banana peppers, and garlic bread.
  • More options:
  • Jarred spaghetti sauce can be used in place of the tomato products.
  • Omit garlic, Italian seasoning and salt and pepper.
  • The chili can be cooked in a slow cooker.
  • Follow the same directions,placing all the ingredients into a slow cooker, and cook on Low for about 8 hours, or 4 hours on High.

Author Credit: Arlene Grejda

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