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Italian Sausage Chili

Ready in Prep 30 min Cook 1 hour

Ingredients

2 Tbsp. olive oil

2 cloves garlic, minced

1 cup sweet onion, finely diced

½ cup carrot, peeled and finely diced

4 Marcangelo sweet Italian sausages, casings removed

2 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. fresh or dried oregano

¼ tsp. ground cinnamon

1 tsp. kosher salt

½ tsp. freshly ground black pepper

28 oz. can fire-roasted diced tomatoes

½ cup red wine (optional)

1 cup chicken or beef stock

19 oz. can red kidney beans, drained and rinsed

Toppings: Pick your favourites like sour cream, shredded cheddar, chopped cilantro, pickled jalapenos, avocado, crunchy corn chips

Cooking Instructions

  1. In a Dutch oven or large heavy bottomed pot, heat the olive oil over medium heat. Sauté the garlic, onion and carrot, stirring frequently, until softened about 5 minutes.

  2. Add sweet Italian sausage meat breaking it up with a wooden spoon into large crumbles. Cook, stirring occasionally for about 5 to 7 minutes until sausage is no longer pink.

  3. Stir in the chili powder, cumin, oregano, cinnamon, salt and pepper and cook for 1 minute. Add fire-roasted diced tomatoes with their juices, red wine and chicken stock and simmer gently for 35 to 40 minutes until slightly thickened. During the last 5 minutes of cooking, add the drained and rinsed red kidney beans stirring to combine.

  4. To serve, scoop heaping spoonfuls of Italian sausage chili into warm bowls. Finish with your favourite toppings and a side of hot chilies if you like it caliente.

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