Italian Chili with Sausage: A Hearty One Pot Dish

Introduction

There's something deeply comforting about a pot of chili bubbling away on the stove, especially when it combines the rich flavors of Italian cuisine with the heartiness of a traditional chili. This Italian Chili with Sausage recipe is a celebration of robust ingredients and spices that will warm you from the inside out.

Using just one pot, you can create a dish that is not only easy to make but also packed with flavor. Perfect for weeknight dinners or lazy Sundays, this chili embraces the warmth of Italian herbs, savory sausage, and a hint of heat that will leave everyone asking for seconds.

Whether you're a seasoned cook or just starting your culinary journey, this recipe allows you to enjoy the satisfying combination of textures and tastes, making every bowl a delightful experience.

Ingredients

• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

Directions & Preparation

1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Brown the sausage for about 5-7 minutes until it is no longer pink.
2. Add the diced onion, garlic, red and green bell peppers to the pot. Sauté for about 5 minutes or until the vegetables are softened.
3. Stir in the tomato paste and let it cook for an additional minute to deepen the flavors.
4. Pour in the diced tomatoes with their juices, chicken broth, kidney beans, and cannellini beans. Add the Italian seasoning, red pepper flakes, salt, and black pepper to taste.
5. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the chili simmer for 20-30 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pot.
6. Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or red pepper flakes according to your preference.
7. Once finished, ladle the chili into bowls and garnish with fresh basil or parsley if desired. Serve hot.

FAQs

What if my chili is too thick?

If the chili is too thick, simply add a bit more chicken broth or water until you reach your desired consistency.

Can I use ground turkey instead of sausage?

Yes, ground turkey can be used as a leaner substitute, just add some Italian seasoning for flavor.

How can I balance out the spice level if it's too hot?

To mellow the spice, you can add a tablespoon of brown sugar or serve the chili with sour cream.

What if there's excess grease from the sausage?

After browning the sausage, you can drain off some excess fat if it's too greasy. Just leave a tablespoon or so for flavor.

Can I add more vegetables to this recipe?

Absolutely! Chopped carrots, zucchini, or corn can be added for extra nutrition and flavor.

What if I want to make a larger batch for a crowd?

Simply double the ingredients and ensure you have a pot large enough to accommodate everything comfortably.

Conclusion

This Italian Chili with Sausage recipe brings a unique twist to a classic dish, fusing familiar flavors into a hearty meal perfect for any occasion. With its easy one-pot preparation, you'll find cleanup a breeze, allowing you more time to enjoy with family or friends.

The vibrant colors and rich aromas in your kitchen will surely draw everyone in, creating a wonderful atmosphere of warmth and comfort. Once you serve this dish, it may just become a beloved staple in your home.

Recipe Card

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.