Tuscan Chili
Tuscan Chili

Tuscan Chili

Level: Medium | Prep Time: 20 min | Cook Time: 40 min | Serves: 6

This comforting chili is hearty and nutritious. Warm up with a bowl on a rainy day.

Ingredients

  • 2 tsp. Garlic Lemon Olive Oil
  • 16 oz. spicy or sweet Italian sausage
  • 1 small yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 medium celery stalk, small dice
  • 2 large jarred roasted red peppers, small dice
  • ¼ tsp. Pasolivo Truffle Sea Salt
  • 1 Tbsp. tomato paste
  • 2 Tbsp. white miso paste
  • 2 cloves garlic, grated
  • ½ cup red wine
  • ½ cup crushed tomatoes
  • 3 cups unsalted chicken stock
  • 1 ½ tsp. Pasolivo Tuscan Blend
  • 1 Tbsp. Pasolivo Central Coast Broth Blend
  • 2 sprigs thyme, 1 sprig sage (optional)
  • Parmesan rind (optional)
  • 8 oz. can low-sodium cannellini beans
  • 8 oz. can low-sodium kidney beans
  • 2 small zucchini, core removed, small dice
  • 2 cups Tuscan kale, torn into bite-size pieces
  • 1 tsp. Pasolivo Garlic Balsamic Vinegar
  • parmesan, for garnish
  • heavy cream, for garnish

Preparations

  1. Place a large Dutch oven over high heat. Add the Garlic Lemon Olive Oil. Just before the oil begins to smoke, add the sausage, squishing it down into an even layer with a wooden spatula.
  2. Once browned, flip the sausage over to the other side, breaking it up into smaller pieces. Cook for another 2 minutes. Scoop the sausage into a medium sized bowl with a slotted spoon, leaving the oil behind.
  3. Drop the heat to medium. Drain off a couple tablespoons of the oil then add the onion, carrot, celery, and roasted peppers. Sauté until translucent, 6 to 8 minutes.
  4. Make a space in the middle of the pot for the tomato paste. Let the paste caramelize to a rusty color, 1 to 2 minutes, before incorporating into the rest of the vegetables.
  5. Add the garlic. Stir for 1 minute then add the wine. Reduce to dryness.
  6. Add the crushed tomatoes, chicken stock, Tuscan Blend, Central Coast Broth, herbs and parmesan rind. (if using)
  7. Add the sausage back to the Dutch oven. Bring to a simmer then cover and cook for 10 minutes.
  8. Remove the thyme, sage, and parmesan rind. (if using) Add the beans and zucchini and simmer for 3 minutes.
  9. Adjust seasoning with additional Truffle Salt and black pepper if needed.
  10. Remove from heat hen add the kale and Garlic Balsamic. Let residual heat cook the kale for at least 3 minutes before serving.
  11. For garnish, top each bowl of chili with a drizzle of heavy cream and Garlic Lemon Olive Oil. Sprinkle with parmesan shavings. Enjoy!
Download Recipe
Back to All Recipes

Leave a comment