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Italian Style Chili


Serves 6-8
1 lbGround Turkey or Beef
1 cupyellow onions, chopped
2 mediumzucchini, chopped
1 (28 ounce) can Pastene Whole Tomatoes
1 (10 ounce) canPastene Diced Tomatoes with Green Chilies, undrained
2 (or to taste) Pastene Chipotle Peppers in Adobo Sauce, chopped
2 cupsV8 or water
1 (14 ounce) canPastene Black Beans, drained and rinsed
1 (14 ounce) canPastene Red Kidney Beans, drained and rinsed
8 ozGreens of your choice (spinach, escarole, dandelion greens – whatever you have in your fridge)
3 TbspChili Powder
1 Tbspcumin
1/8 cupunsweetened cocoa
Pastene Romano Cheese (for topping)
Sea salt and ground pepper


  • Brown turkey or beef with onions, chopped zucchini, and 1 tablespoon of chili powder in a large saucepan. Drain meat if needed.
  • Add  whole peeled tomatoes and diced tomatoes with green chilies and the two chopped chipotle peppers with the adobo sauce clinging to them and water or V8, 2 tablespoons of chili powder, cumin, and 1/8 cup of unsweetened cocoa. Bring to a boil and lower to simmer.
  • Add drained and rinsed black beans and red kidney beans, sea salt, and pepper to taste and simmer for 15 minutes stirring frequently to prevent burning on the bottom. 
  • Shortly before serving add whatever chopped greens you have to the chili and taste for salt.
  • Serve hot with Polenta cornbread, shredded mozzarella cheese, and a sprinkling of Pastene Romano Cheese.

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