Italian Chili Recipe
- 3/4 pound lean ground beef
- 1 tablespoon extra-virgin olive oil
- 2 large onions, chopped
- 2 large red bell peppers, chopped
- 1 large green bell pepper, chopped
- 5 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon salt
- 1/4 cup dry red wine
- 3 small zucchini, sliced
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1 (14.5 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 (16 ounce) can cannellini beans
- In a large saucepot or Dutch oven over high heat, cook the beef, stirring occasionally, for 5 minutes, or until no longer pink. Drain and set aside. Wipe the pot with a paper towel.
- Heat the oil in the same pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring frequently, for 5 minutes, or until soft.
- Add the chili powder, Italian seasoning, and salt and cook, stirring constantly, for 1 minute. Add the wine and bring to a boil.
- Add the zucchini, diced tomatoes (with juice), crushed tomatoes, tomato paste, and beef. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
- Add the beans and return to a simmer. Cover and cook, stirring occasionally, for 15 minutes, or until the zucchini is tender.
