Italian Chili

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)

Preparation

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.