Ingredients

  • balsamic vinegar 1 tablespoon balsamic vinegar
  • canned tomatoes 1 28-ounce can ground peeled tomatoes (we used Cento brand)
  • chili powder 1 tablespoon chili powder
  • corn kernels 1 ½ cups frozen corn kernels
  • cumin 1 tablespoon cumin
  • extra virgin olive oil 2 tablespoons extra virgin olive oil
  • fennel 1 cup fennel, bulb only chopped
  • fresh basil ½ cup fresh basil chopped, divided
  • garlic 2 tablespoons fresh garlic, minced
  • green bell pepper 1 cup green bell pepper, diced
  • italian sausage 1 pound hot Italian sausage, removed from casing
  • onion 1 cup onion, chopped
  • oregano 1 tablespoon dry oregano
  • pancetta 2 ounces pancetta, diced
  • pepperoncini ½ cup sliced pepperoncini drained
  • pepperoni 20 slices pepperoni cut into quarters
  • plum tomatoes 4 plum tomatoes seeded and roughly chopped
  • red chili pepper 1 ½ teaspoons diced fresh red chili pepper (I used one red jalapeno)
  • skinless boneless chicken thighs 1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • sour cream Sour cream for garnish
  • tomato paste 1 6-ounce can tomato paste
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How to make it

  1. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat and add pancetta and pepperoni.
  2. Cook stirring often for 3 minutes or until pancetta is crisp. If getting too browned, lower heat to medium.
  3. Add onion, green pepper, fennel, and chilli pepper and cook five minutes over medium-high heat.
  4. Add garlic and sausage meat and cook until browned, about 5-10 minutes.
  5. Add chicken pieces and cook for 5-10 more minutes or until cooked through and no longer pink.
  6. Add canned tomato, tomato paste, pepperoncini, chili powder, cumin, oregano and vinegar.
  7. Bring to a simmer, cover partially and lower heat to a slow simmer and cook 30 minutes.
  8. Add frozen corn and fresh tomatoes and cook just to heat, about five minutes.
  9. Stir in fresh basil (saving some for garnish) and serve with a dollop of sour cream and additional basil.