Wednesday, February 11, 2009

Tuscan chili

  • 4 cans cannelini beans, drained and washed

  • 1 bag frozen chopped spinach

  • 1 jar sun dried tomatoes, drained of oil

  • 2 bell peppers, diced (I prefer yellow and orange)

  • 3 cloves chopped garlic, or 3 tablespoons prepared garlic

  • 3 tablespoons prepared pesto

  • 4 links sausage

  • 1/2 cup of vegetable stock

  • chopped fresh parsley

If using raw sausage, brown meat in skillet and slice. If using cooked sausage, slice meat, then combine all ingredients except half of fresh parsley in crock pot (yeah, I'm that guy), season with dried Italian sounding herbs (look for lots of vowels- I used oregano), and cook on low for 8 hours. Garnish servings with fresh parsley.

The dish: I'm not really sure what makes a chili a chili, although typing this I'm inclined to think the presence of chili peppers does, but whatever. This is a great meal that has a chili-like satisfaction to it. Beans, peppers, meat- other than the Italian twist it's straight up chili. Like the more traditional variety of chili you can notch up the spice on this by adding some hot peppers, you can even find them Italian style if you wish to remain true to the name. If you're reading this and know me, you know the one thing on the planet that I CANNOT STAND is green peppers, which is fine because the yellow and orange ones really give off nice color alongside the green spinach and white beans. I used regular Italian sausage, but you could just as easily use a nice chicken sausage or no meat at all and this dish would satisfy. If you don't already own one I highly recommend picking up a crock pot as there is no way that we'd have a hot dinner half the time if we just didn't walk into it at the end of the day.

1 comment:

  1. This looks Awesome. I'm going to try it this weekend. I'll let you all know how it works out.