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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
-Harry James, Author

The refrigerator light goes on...

OK, is it really chili if the flavors are not Southwestern or South American? Sort of. The concept of a one pot meal using meat and beans has its roots in a number of cuisines Italian, Spanish, Indian, and even African. So in that sense, yes, it is a chili.

I don't really care all that much, because the result is pretty great. I love the taste of fennel and sage together it's a bit like great mild sausage flavors and it is perfect with the ground beef, beans, carrots, and tomatoes.

You could stretch this into 6 servings by serving this on top of some brown rice or even better, polenta. Either way - plain or with brown rice or polenta - like all chilis this is actually better the next day. Make a double batch so you have some for leftovers.

 
 

Tuscan White Bean Chili



Servings: 5 | Serving size: 2 1/4 cups

Cooking time: 60 minutes

This keeps well for about 48 to 72 hours in the fridge.

2 tsp. olive oil
4 cloves garlic (finely minced)
2 large onions (diced)
1 lb. extra lean ground beef
2 large carrots (peeled and cut into 1/2 inch chunks)
2 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. paprika
1 tsp. ground fennel seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper
2 15 ounce cans no salt added white beans (drained and rinsed)
1 15 ounce can no salt added diced tomatoes
1 1/2 cups water
12 large black olives (thinly sliced)

Tuscan White Bean Chili recipe from Dr. Gourmet

Place the olive oil in a large sauce pan or medium stock pot over medium high heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the onions and cook for about 4 to 5 minutes. Stir frequently.

Add the ground beef and cook for about 5 minutes. Stir frequently and cook until the beef is lightly browned.

Add the carrots, the oregano, sage, paprika, fennel, salt, pepper, beans, tomatoes, and water.

Reduce the heat until the chili is just simmering and cover. Adjust the heat to keep the chili at a simmer.

Cook for 30 minutes. Stir occasionally.

Add the black olives, cook for another 15 minutes, and serve.

Nutrition Facts

Serving size = 2 1/4 cups

Servings = 5

.

Amount Per Serving

Calories 536 Calories from Fat 162
% Daily Value
Total Fat 18g 28%
    Saturated Fat 7g 35%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 93mg 32%
Sodium 550mg 23%
Total Carbohydrates 52g 17%
    Dietary Fiber 13g 52%
    Sugars 9g
Protein 45g
Vitamin A 130% Vitamin C 30%
Calcium 20% Iron 40%
Vitamin K 15mcg Potassium 1625mg