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.
Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes and broth, bring to a simmer, and cook 20 minutes.
Stir in beans and seasonings, and simmer until heated through, 5 minutes. Serve chili garnished with sour cream and basil sprigs.
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