Tonight’s dinner!

Italian Chili

  • 12 ounces italian sausage, casing removed, crumbled
  • 1 cup chopped onion
  • 1 cup chopped cubanelle pepper
  • 1 ½ tablespoons chili powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon salt
  • 28 ounces crushed tomatoes in puree
  • 19 ounces canned cannellini beans, rinsed

Heat 2 teaspoons olive oil in a large nonstick skillet. Add sausage, peppers, and onions and cook over medium-high heat 5 minutes, breaking up chunks of meat with a wooden spoon, until meat is browned.

Add chili powder, basil, salt, and canned crushed tomatoes; bring to a simmer. Cover; cook 5 minutes, stirring occasionally, until vegetables are tender.

Stir in beans and heat through.

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