Tuscan White Bean Chili
Servings
4Serving size
2 1/4 cupsThis keeps well for about 48 to 72 hours in the fridge.
Ingredients
| 2 tsp. Olive oil |
| 4 clove Garlic, raw (finely minced) |
| 2 large White onions (diced) |
| 16 ounces 95/5 Ground beef |
| 2 large Carrots, raw (peeled and cut into 1/2 inch chunks) |
| 2 tsp., leaves Dried oregano |
| 1 tsp. Dried or rubbed sage |
| 1 tsp. Paprika |
| 1 tsp. Ground fennel seed |
| 1/2 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 15 ounce can Canned no salt added white beans (NOT drained or rinsed) |
| 1 15-ounce can No salt added diced tomatoes |
| 2 Tbsp. No salt added tomato paste |
| 12 large Green olives (black olives, thinly sliced) |
Instructions
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 simmering and cover.
Adjust the heat to keep the chili at a simmer.
Cook for 60 minutes. Stir occasionally.
Add the tomato paste and black olives, cook for another 15 minutes, and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.
It doesn’t matter all that much because the result is pretty great. Fennel and sage together is a bit like great mild sausage flavors and it is perfect with the ground beef, beans, carrots and tomatoes.
This recipe is great with fresh herbs. If you are going to use fresh oregano and sage, use triple the amount of the dried and add them at the end of the recipe with the tomato paste and olives.