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