Light and Healthy Italian Style Chili

I love taking dishes from ethnic cuisines and putting my Italian spin on it.  It's particularly easy to do with Mexican food since many of the ingredients have an Italian counterpart, ex. cilantro and parsley, chili peppers and giardinera, roasted poblanos and roasted red peppers.  Here is my take on a light and summery Italian chili that happens to be quite healthy, I made it for my fellow food blogger friend Everything Erica the other night, and she went crazy for it.. hope you enjoy it too!!

3 links of Jennie-O spicy Italian turkey sausage, casings removed, crumbled

1 half onion, chopped

2 large cloves of garlic, minced

1 cup baby Bella mushrooms, chopped  

1 large zucchini chopped into small cubes

Basil- 5 larges leaves, chopped for garnish

2 Cans Cannelini beans

1 can San Marzano tomatoes

Olive oil

Salt and Pepper 

1/4 tsp Crushed red chili flakes

1/2 tsp Garlic powder  

1/2 tsp Italian seasoning (or oregano)

Ricotta cheese (can use part skim)

1/3 cup white wine

Heat a couple of tablespoons of olive oil in a dutch oven over medium high heat.  Sauté the zucchini (that has been salted for a few min) for 1 min then add the mushrooms, onions, and garlic. Season with S&P.  Sauté for 1 more min and then crumble the sausage (removed from casing) into the pot.  Stir until sausage is browned.  Turn heat to medium.  Add wine and cook down for 2 min.  Add the 2 cans of beans (drain out half of liquid), and can of tomatoes in sauce (you can crush or chop tomatoes if they're whole).  Add garlic powder, chili flakes, Italian seasoning and season again with S&P.  If Chili is too thick, you can add 1/4-1/3 cup water or stock if desired.  Cover and cook on low-simmer for 30 min.  

When ready to serve, stir in 1/4 cup of ricotta into chili and half of basil.  Serve into 4 bowls and garnish with remaining basil, and a dollop of ricotta in each bowl.  

Enjoy!! 

My Own Healthy Veggie Chili Recipe

Since I posted an Instagram of my healthy homemade chili last night, I've had a ton of people ask for the recipe.  So I figured this would be the perfect opportunity for my first ever recipe post!  Chili is probably my favorite meal to make because it CAN be incredibly healthy, it's incredibly simple, there are thousands of ways to improvise and make it your own, EVERYONE loves chili, AND it it's almost even better as leftovers.  Here is a vegetarian and gluten free version I've been making for years that is surprisingly hearty.  You can improvise as much or as little as you like. 

1/2 large onion diced

1 green pepper diced

2/3 cup chopped mushrooms

2 whole ears of fresh sweet corn (cut off the cob)

1 small can of chopped green chiles 

1 can organic crushed tomatoes

1 can organic diced tomatoes

1 can organic Cannellini (great white Northern) beans (in liquid)

1 can organic black beans (in liquid)

1 tsp Kosher salt

1/2 tsp garlic powder

1 tbsp Hot Mexican Chili Powder

1 tbsp ground cumin

1/2 tsp fresh ground black pepper

1 tbsp fat free Greek Yogurt per serving

Mexican shredded cheese (for garnish)

Cilantro (for garnish)

1 lime wedge per serving for garnish

1 avocado

Your favorite hot sauce

Over high heat sautee onion and green pepper in 2 tbsps canola oil for 2 minutes then add mushrooms.  Reduce heat to medium/high and sautee all veggies until softened.  Reduce to medium heat and add the canned crushed tomatoes followed by diced tomatoes then beans then chiles stirring throughout.  Add the fresh cut corn.  Reduce to low heat and add all the spices and salt and pepper.  You may want to add more or less to taste.  Cook over low heat for at least 30 minutes.  

Ladle chili into 6 bowls and garnish with a dollop of greek yogurt, shredded cheese, chopped cilantro, a lime wedge, avocado slices/chunks, and hot sauce to taste.  

Buen Provecho!!!