Slicing the sausage open with a knife removes the casing. Peel off the skin and break the meat into smaller pieces. Set it aside while you heat your pot.

Put the olive oil in a pot and heat it medium-high until hot. Add the chopped onion and sausage to the pot and sprinkle some salt. Cook slowly so the meat breaks apart, turns brown, and most of the moisture is gone.

When the sausage is browned, stir in the chili powder, paprika, chipotle chili powder, cumin, black pepper, and oregano. Cook for about 2 minutes to allow the spices to strengthen and enrich the sausage fat and enhance the flavours.

Now, pour and stir the crushed tomatoes and water into the pot and bring it to a gentle simmer. Lower the heat and let it bubble slowly for about 45 minutes. Stir every so often and skim off extra fat from the top. Add more water if it looks too dry.

After it simmers, stir in the cannellini beans and diced peppers. Stirring periodically will help everything get tender and mix well. Continue cooking for 30 minutes. If needed, add a little more water.

Before serving, taste the chili and salt, and add more if needed. Pour the chili into bowls and top with sour cream, avocado, red onion, or fresh basil.