This recipe was created in my kitchen as a result of wanting to do something out of the ordinary. My family LOVES chili and I typically make a vegetarian version but once they tried this, it's all they want. It's quick, easy, fantastic for dinner, company, potlucks, and makes a generous amount. It freezes well and reheats beautifully. It's pretty darn near perfect.......for a chili........this is silly.
Mediterranean Sausage Chili—recipe by Jennifer Baker
1 tbsp of olive oil
1 19 oz. package Mild Italian Sausage Links, removed from casings (I prefer Johnsonville)
1 medium white onion, chopped
1 clove of fresh garlic, minced
2 cups of reduced sodium chicken broth or stock
2 15.8 oz. cans of great northern beans, drained & rinsed
1 15.8 oz. can of great northern beans, drained, rinsed, & mashed
1 19 oz. can of cannellini beans, drained & rinsed
1 tsp. dried basil
1 tsp. dried oregano
1 cup of sundried tomato pesto (Classico--find it on the pasta sauce aisle)
2 cups of torn fresh spinach leaves
2 tbsp of red wine vinegar
Grated parmesan (optional)
1. Heat olive oil in a large pot or dutch oven on medium. Add sausage and onions and cook, stirring occasionally until sausage is broken into small pieces and onions are translucent, approximately 7-8 minutes. Drain mixture until needed.
2. In the same pot, add chicken broth, all beans, basil, oregano, and sundried tomato pesto. Stir to combine, add sausage mixture back to pot. Simmer on medium low for 20 minutes or until thickened.
3. Add spinach and red wine vinegar to the pot, stir to incorporate. Ladle into bowls and serve immediately. Sprinkle each serving with grated parmesan, if desired. Makes 8 servings.
...........and ready in about 30 minutes. Enjoy!