Dinner recipe · from the recipe book

Tuscan Roasted Pepper White Bean Chili

Name: Tuscan Roasted Pepper White Bean Chili
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 medium (360 g) Red bell pepper, halved and seeded; 2 tbsp (27 g) Olive oil; 1½ medium (160 g) Yellow onion, diced; 2 medium (120 g) Carrots, diced; 2 stalks (80 g) Celery, diced; 5 cloves (15 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; ¾ tsp (1 g) Dried rosemary, crumbled; 1 tsp (1 g) Dried oregano; 1¾ tsp (4 g) Paprika (sweet or smoked); ½ tsp (1 g) Crushed red pepper; ¾ cup (150 g) Brown or green lentils, dry, rinsed; 14 oz (400 g) Diced tomatoes, canned; 3¼ cups (720 g) Vegetable broth; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed; 4¾ cups chopped (100 g) Kale, stems removed, chopped; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper; ⅓ cup grated (40 g) Grated Parmesan; ½ cup leaves (12 g) Fresh basil, torn

A rosemary-scented, tomato-rich chili of creamy cannellini and brown lentils with sweet roasted peppers, finished with Parmesan and basil.

Dutch oven
1 hr 20 min · 35 min hands-on
Serves 4
Italian
Vegetarian
Gluten-free

Over 60 g carbs
Protein 20 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

3 medium360 gRed bell pepperhalved and seeded
2 tbsp27 gOlive oil
1½ medium160 gYellow oniondiced
2 medium120 gCarrotsdiced
2 stalks80 gCelerydiced
5 cloves15 gGarlicminced
2 tbsp32 gTomato paste
¾ tsp1 gDried rosemarycrumbled
1 tsp1 gDried oregano
1¾ tsp4 gPaprika (sweet or smoked)
½ tsp1 gCrushed red pepper
¾ cup150 gBrown or green lentils, dryrinsed
14 oz400 gDiced tomatoes, canned
3¼ cups720 gVegetable broth
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
4¾ cups chopped100 gKalestems removed, chopped
¼ tsp2 gSalt
½ tsp1 gBlack pepper
⅓ cup grated40 gGrated Parmesan
½ cup leaves12 gFresh basiltorn

Steps

Preheat the oven to 450°F (230°C). Toss the bell pepper halves with one third of the olive oil on a baking sheet and roast skin side up for 20–25 minutes, until blistered.
Transfer the peppers to a bowl, cover for 10 minutes, then peel off the skins and chop the flesh.
While the peppers roast, heat the remaining two thirds of the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook for 8 minutes, until soft.
Stir in the garlic, tomato paste, rosemary, oregano, paprika and red pepper flakes and cook for 1 minute, until fragrant.
Add the lentils, tomatoes, vegetable broth and the chopped roasted peppers. Bring to a boil, cover partly and simmer for 25 minutes, stirring now and then.
Stir in the great northern beans and simmer uncovered for 10 minutes, until the lentils are tender and the chili is thick; mash a few beans against the pot for body.
Stir in the kale and cook for 3 minutes, until wilted. Season with the salt and black pepper.
Ladle into bowls and top with the Parmesan and basil.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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

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Tuscan Roasted Pepper White Bean Chili

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