Hearty Italian Sausage Chili

So much flavour with a touch of balanced sweetness from the carrots and a little kick from the hot Italian sausage. 

Ingredients:

1 tbsp olive oil

8 oz hot Italian sausage, casings removed

1 large onion, diced

1 large carrot, diced

2 tbsps minced garlic

1 tsp thinly sliced hot peppers

2 tsps ground cumin

1 tsp dry oregano

1/2 tsp fennel seeds, rub them between your fingers first

2 tbsps tomato paste

3 cups beef broth

19 oz (540ml) can red kidney beans, drained

1 bay leaf

2 cups baby spinach leaves

2 tbsps lemon juice 

Brown the sausage meat in olive oil in a skillet on medium high heat for 6-8 minutes breaking the meat up as it cooks. Add the onion and carrot and cook 5-6 minutes then add the garlic and hot pepper slices for 1 minute. Add the cumin, oregano, fennel seeds and tomato paste then add 1 cup of the broth to de-glaze the pan. Add the rest of the broth, the beans and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20-30 minutes until the liquid is reduced considerably. Remove the bay leaf then add the spinach and stir 1-2 minutes. Remove from heat and stir in the lemon juice. Serves 2

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