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Dinner recipe · from the recipe book

Italian Beef Chili with Cannellini and Basil

A thick, rosemary-scented tomato chili of browned lean ground beef, cannellini, mushrooms and peppers, finished with Parmesan and fresh basil.

Italian Beef Chili with Cannellini and Basil

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 cup240 gWater
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup grated24 gGrated Parmesan
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Prep first: dice the onion and red bell pepper, slice the mushrooms, mince the garlic, and tear the basil.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 8 minutes.
  3. Add the onion, bell pepper and mushrooms and cook until softened and the mushroom liquid has cooked off, about 8 minutes.
  4. Stir in the garlic, tomato paste, oregano, rosemary, red pepper flakes and paprika and cook 1 minute until fragrant.
  5. Add the canned tomatoes with their juice, the cannellini beans, the water, the salt and the black pepper. Bring to a boil, then lower the heat.
  6. Simmer partly covered, stirring now and then, until thick, about 30 minutes.
  7. Ladle into bowls and top each with the Parmesan and basil.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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