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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoon(s) balsamic vinegar |
1 cup(s) chicken broth |
1 tablespoon(s) dried italian seasoning |
1/2 cup(s) dry red wine |
1 can(s) each cannelini and red kidney beans, drained, rinsed (14 oz. each) |
1 tablespoon(s) garlic, minced |
1 pound(s) italian sausage |
2 tablespoon(s) olive oil |
2 cup(s) onion, diced |
salt & red pepper flakes to taste |
sour cream & springs of fresh basil |
1/2 pound(s) stick pepperoni, cubed |
1 tablespoon(s) tomato paste |
2 can(s) whole tomatoes (28 oz. each) |
Directions:
1. Saute sausage in oil in a large pot or Dutch oven over medium-high heat. When brown, add onion, pepperoni, and garlic; cook 5 minutes. Stir in tomato paste and saute 1 minute.
2. Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes and broth, bring to a simmer, and cook 20 minutes.
3. Stir in beans and seasonings, and simmer until heated through, 5 minutes. Serve chili garnished with sour cream and basil sprigs.
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