Fall is here and football time is upon us. What better idea for tailgating either at home or on the road with a chili. This recipe is a twist on the traditional Tex Mex fare you may be used to making but is still long on flavor and taste. Once again, use your imagination to change up the list of the ingredients. Substitute cannellini beans for kidney beans. Add chili powder and a teaspoon of crushed peeper. Throw in some Italian long hot peppers and Watch out. Grab a bowl quick because this crock pot meal will go fast.
1 lb. Italian sausage
1 onion, chopped
1 can (14.5 oz.) diced tomatoes, undrained
1 each green and yellow pepper, chopped
1 can (6 oz.) tomato paste
1 can (15 oz.) cannellini beans, drained
1/2tsp. Dried basil leaves
1/2tsp. Dried oregano leaves
1-1/2cups cups shredded Mozzarella cheese (or shredded Italian cheese mixture)
Crumble sausage into large skillet. Add onions; cook until sausage is browned, stirring frequently. Drain. Transfer to slow cooker.
Then add tomatoes, peppers and tomato paste; mix well. Stir in beans; cover with lid. Cook on LOW 3-1/2 to 4 hours (or on HIGH 2-1/2 to 3 hours).
Then stir in herbs; cover. Cook on HIGH 10 min.; stir. Serve topped with cheese.