Chili can be made with almost any vegetable. Have some summer squash or zucchini from your garden? Throw it in!
1 pound hot Italian sausage
2 tablespoons extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 jalapeño pepper, minced
1 green bell pepper, chopped
1 (6-ounce) can tomato paste
1 (28-ounce) can stewed tomatoes, chopped
2 cups water
2 (15-ounce) cans kidney beans, drained
2 tablespoons cornstarch
1 cup Beef Broth (page 119)
1. In large pot, brown sausage, stirring to break up. Remove sausage from pot with slotted spoon and set aside. Drain drippings from pan. Add olive oil to pan and cook onions, garlic, and jalapeño in drippings until crisp-tender, about 5 minutes. Add green bell pepper, tomato paste, tomatoes, water, beans, and reserved sausage. Bring to a boil, reduce heat, and simmer for 30 minutes.
2. In small bowl, combine cornstarch and Beef Broth and mix well. Stir this mixture into the chili. Bring back to a simmer and simmer for 10 to 15 minutes or until thickened. Serve with sour cream, tortilla chips, and salsa.