This is a print preview of "Mex-Italian Chili" recipe.

Mex-Italian Chili Recipe
by Chef Wannabee

Mex-Italian Chili

One day I threw this together and everyone loved it sooooo much that now I have to make it all the time! It’s a little spicy, a little Tex-Mex, and a little Italian too! After I started calling it Mex-Italian Chili, the name stuck. Now I crave it all the time - whatever the season, it’s Mex-Italian Chili time! I like chicken sausage the best, but pork sausage is good too.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: Southwestern
Cook time: Servings: 6

Goes Well With: corn bread, Italian bread, garlic toast

Ingredients

  • 1 pound sweet Italian sausage (chicken or pork - about 3 links)
  • 3/4 cup chopped celery
  • 1/2 cup chopped red or green bell pepper
  • 1 cup chopped onion
  • 1 14.5-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon Montreal Steak Seasoning
  • 2 cups water
  • 1 15-ounce can black beans or pinto beans, rinsed and drained
  • 1/2 cup coarsely chopped cilantro or basil (plus additional for garnish)
  • Feta cheese to garnish (or fresh grated Parmesan)

Directions

  1. Remove casings and crumble sausage into stew pot. Brown sausage and drain grease off.
  2. Add celery, bell pepper, onion, tomatoes, tomato sauce, red pepper flakes, Montreal Steak seasoning and water.
  3. Bring to gentle boil and add 1/2 cup cilantro; reduce heat, add cover and simmer for 10 minutes.
  4. Add beans and continue to simmer covered for 5 minutes.
  5. Ladle into bowls and garnish with cheese and extra cilantro.