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