Description

This Italian sausage chili is to die for. Make it your way with chicken sausage and corn, or non-meat Italian sausage for a healthier version.

Ingredients

• 1 T. olive oil
• 1 onion, chopped
• 2 1/2 lb. Italian sausage, casings removed (can be combination of hot and mild)*
• 1 t. salt, or to taste
• 2 T. ancho chile powder
• 1 t. paprika or smoked paprika
• 1 t. ground cumin
• 1/2 t. chipotle chile powder or ground chipotle pepper
• 1/2 t. dried oregano
• 1 t. ground black pepper
• 2 1/2 c. water, or more as needed during simmering
• 1 c. tomato puree
• 2 (12 or 15 oz.) cans cannellini beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• choice of sour cream, avocado, red onion and basil, for serving

Steps

1. Heat olive oil in a large pot over medium-high heat. Cook and stir the Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
2. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
3. Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low; cook at a steady simmer until sausage is tender, about 45 minutes, adding more water as needed and skimming any fat that floats to the top.