30 minute Italian chili for the weeknight win . . .
I’ve teamed up with Ragu to bring you a recipe remix that’s simmered in tradition.
When you think about comfort food, I sure hope chili comes to mind–this recipe pairs perfectly with football, cold weather and cornbread. Plus, it utilizes ingredients that you probably already have in your pantry, and it only takes half an hour to make. What’s not to love?
Assunta Cantisano, the brains and beauty behind the Ragu recipe, would definitely approve. She grew up during the Great Depression and used her cooking skills to make what little she had into something comforting and delicious.
Ragu’s Sautéed Onion & Garlic Sauce always plays the star of the show. It’s packed with flavor, making this 30 minute Italian chili a favorite at our place.
1 can kidney beans
1 can cannellini beans
1 can chili beans with zesty tomato juice
1 jar Ragu Sauce (Sautéed Onion & Garlic)
1 tbs. chili seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. spicy Italian sausage
cheese + purple basil for garnish
In a large lipped saucepan, break up and cook the spicy Italian sausage. This will take ~7-8 minutes. Remove the cooked sausage from the pan, set it aside and get rid of any excess grease (in the pan + on the meat).
Drain and rinse the kidney beans and cannellini beans. Pour them into the same large sauce pan and begin cooking on medium-low heat. Pour in the can of chili beans with their zesty tomato juice. Add the entire jar of Ragu to the saucepan, and stir to combine all the ingredients. Once incorporated, mix in the chili seasoning, salt and black pepper.
Pour the cooked Italian sausage back into the sauce pan. Stir again. Cover the saucepan and let the mixture simmer on medium-low heat for ~15 minutes. Once the chili has warmed all the way through, remove it from the heat and let slightly cool.
I like to serve this chili topped with cheese, torn purple basil and crumbles of cornbread.
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