If there were chili in Italy…this is what I think it might taste like. Some sort of sausage, tomatoes, vegetables, beans. Chili without the Mexican spices.
Tonight was one of those nights where I couldn’t think of what to make for dinner. I had a ton of shredded cabbage left over from our fish tacos and not much else that sounded appealing. I wanted to make a dish where I could hide the cabbage but get the nutrients. For some reason, I wasn’t in the mood to eat cabbage again. So we ended up with “Italian Chili.” It was actually very tasty for a dish that was just created an hour before we ate it:)
This would be great served with some fresh bread and a salad. We had leftover rice so my kids ate it with rice.
4 Italian sausage links, cut into 1″ slices (it is easiest to cut them while they are partially frozen)
1/2 yellow onion, diced
1 orange, red or green bell pepper, seeded and diced
1 1/2 cups shredded purple cabbage
1 24 oz. bottle of Italian Sauce (such as marinara, basil tomato, etc…)
1 can beans, drained (we used black beans but any would work well)
In a heavy duty pan, such as a dutch oven, heat the sausage over medium heat for 2-3 minutes. Add the onion, pepper and cabbage. Stir and cook for 3 more minutes. Add the sauce and beans and stir well. Bring to a boil. Once boiling, turn down heat to low and simmer with the cover on the pan for at least one hour.