5 from 14 votes
Best Italian-Style Chili Recipe
This Italian-style chili balances the savory flavor of ground beef with an aromatic blend of Italian herbs and chili powder. The mix of diced onion, celery, carrot, and green pepper softens in olive oil, creating a tender vegetable base. Simmered with crushed tomato and kidney beans, it produces a rich, hearty chili that can be customized with salt and pepper to taste. Adding mascarpone cheese and Parmigiano on serving offers a creamy contrast to the spicy, robust flavors.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
Calories:
406 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 tablespoons garlic minced
- ¾ cup celery diced
- ¾ cup carrot diced
- 1 cup green pepper diced (or bell pepper variety of choice)
- 1 tablespoon Italian Seasoning Mix dry herb
- 1 tablespoon chili powder
- 1 lb ground beef 80% lean
- 1 ounce can crushed tomato Tuttorosso brand, with basil
- 1 ounce can Kidney Beans drained, rinsed
- 1 cup water
- salt to taste
- black pepper to taste
- 2 bay leaf
- parsley for serving, fresh chopped
- basil for serving, fresh, chopped
- mascarpone cheese for serving
- Parmigiano Cheese for serving
Instructions
- Heat oil on medium heat in a large pot. Add: onions, garlic, celery, carrots, peppers, Italian spices, and chili powder. Stir and let cook for 5-6 minutes until veggies are soft and herbs aromatic.
- Add ground meat, breaking meat into crumbles, incorporating with vegetables, with wooden spoon for 3 minutes.
- Add Tuttorosso Crushed Tomato with Basil, kidney beans, bay leaves, and water, stir to combine. Let simmer for 30 minutes until meat and vegetables are tender.
- Taste. Add Salt and Pepper to preference. Remove bay leaves.
- Before serving, add a dollop of mascarpone and a sprinkle of Parmigiano cheese, basil, and parsley in each individual serving. Serve hot with delicious no knead bread!
Cup of Yum
Notes
- Italian seasoning combines oregano, thyme, basil, and rosemary; fresh herbs may be used at twice the amount of dried.
- Store the chili covered in the fridge for up to 4-5 days or freeze without fresh toppings for up to 3 months.
Nutrition Information
Calories
406kcal
(20%)
Carbohydrates
35g
(12%)
Protein
23g
(46%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
274mg
(11%)
Potassium
1110mg
(24%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
3518IU
(70%)
Vitamin C
37mg
(41%)
Calcium
123mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 406
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 274mg | 11% |
| Potassium | 1110mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 3518IU | 70% |
| Vitamin C | 37mg | 41% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.