Italian Chili Recipe

Since it was requested, I thought I'd share this recipe here.  It's adapted from a Rachael Ray magazine, and it's pretty tasty.  According to the recipe, it serves four.  We think it's more than that - we get two suppers for three people, plus some leftovers.  In the summer, I add a shredded zucchini squash to the whole thing too!  Like most recipes, it's a starting point, and adjustments can be made to suit your preferences.

Ingredients:

1T. oil
1 red bell pepper, diced
1 yellow onion, diced
4 cloves garlic, minced
1/4 c. chili powder
1T. Italian seasoning
1 lb. Italian sweet pork sausage, casings removed, or you can use the 1lb. tube of italian sausage from the supermarket that's in the case next to the breakfast sausage
1 28 oz can (or 2 15 oz. cans) plum tomatoes OR diced tomatoes with liquid
2 c. chicken stock
2 15 oz. cans white canellini beans OR dark red kidney beans, rinsed and drained
1/4 c. grated Parmesan cheese
2T. chopped parsley

Instructions:

Heat the oil in a large pot, add pepper, onion and garlic, season with salt and pepper and stir occasionally until vegetables start to soften, about 3 minutes.  Stir in chili powder and Italian seasoning, cook until fragrant., about 1 minute.  Add crumbled sausage, and continue to break it up while cooking - cooking about 5 minutes.  Add the tomatoes (if they are whole, break them up), the stock and the rinsed, drained beans, bring to simmer.  Cover and cook over medium-low heat until the flavors blend - about one hour (or put in crock pot).  Top bowls of chili with a sprinkle of parmesan and parsley.