Italian Chili

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  • 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)


  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.
March 2010

This recipe is a personal recipe added by TracyMogster and has not been tested or endorsed by MyRecipes.

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