this is one of the recipes that caught my eye while i was organizing my recipe binders a couple of weeks ago. i knew i had italian sausage in the freezer and that there was a carton of chicken broth in the pantry, so it was just a matter of picking up the other ingredients.
me being me, i used 6 cloves of garlic instead of 4. i just happened to have 6 cloves left and decided it was a sign to use them all. some of the cloves were thinly sliced. some were not. if i had it to do again, i'd probably just use my garlic press and mince the garlic that way. i used a package of johnsonville italian sausage, which i think clocks in at around 19 ounces or so. the cannellini beans were low-sodium, as was the chicken broth. no parsley was used. i had a few scallions left from the turkey fried rice i'd made the night before, so i sliced those up and added them with the bell pepper, onion, and garlic. i also added some italian seasoning at the end - maybe a teaspoon or so? i was eyeballing it so who knows what the exact measurement was on that.
i made this on wednesday and didn't actually eat any of it until last night. chili's one of those dishes that tastes better the longer it has time to sit and let all the flavors hang out and become best friends. i put a serving in the freezer and have had 2 bowls of it so far, and i'm pretty sure there's at least 3 servings left in the fridge, so that whole "serves 4" thing may not be the most accurate. i'd make this again, possibly with chicken chorizo from whole foods (usually available at the meat counter - sometimes you have to order it in advance and they'll make it for you) and with minced/pressed garlic. maybe a red/orange/yellow bell pepper instead of green, depending on what's on sale. maybe diced tomatoes instead of plum tomatoes? oh, the possibilities...lol
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