Sunday, October 30, 2011

Italian Chili

I came across this idea on the food network and I jumped on board!  A chili full of veggies, white beans and sausage.  Oh Yeah!  We ate our chili with garlic bread, but it would also go well with a short cut pasta or a salad. 


2 lbs Italian Sausage                        5.96
1 medium onion                                 .30
2 celery stalks                                    .20
2 large carrots                                    .20
2 green peppers                                  .96
2 cans diced tomatoes                      1.80
          with basil garlic and oregano
2 cans cannellini beans                     1.96
1 large can tomato puree                  1.24
1 Tbsp Italian seasoning
2 tsp garlic powder
2 tsp ground black pepper       


Brown the Italian sausage in a pan over medium heat.  Drain off any fat or grease.
Meanwhile chop the onion, celery and green peppers.  Peel and grate the carrots.  Place all the veggies on a large soup pot or a 4 qt crock pot.
Add the browned and drained Italian sausage.  Open the cans of diced tomatoes and add to the pot.  Open and drain the cannellini beans.

Open the can of pureed or crushed tomatoes.  Add to the pot.  Sprinkle in 2 tbsp Italian seasoning, 2 tsp garlic powder and 2 tsp black pepper.  Stir well.  The mixture will be very thick like a stew.
If cooking on the stove heat over low heat stirring occasionally for 1-2 hours.  If cooking in a crock pot heat over low heat for 6 hours.  The vegetables will give off lots of liquid and the chili will loosen up as it cooks. 
When ready to serve top with Mozzarella, Parmesan and fresh parsley.
Place the remaining chili in freezer safe quart containers.  When ready to use please thaw in the fridge for two days and heat on the stove. 

I was able to make four meals for $3.16 each.  My husband liked this chili better than my classic chili.  I think it was the garlic bread on the side that won him over!  We dipped ours in the chili...delicious!

Christie aka Keeza