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Italian Chili in a pot

Best Italian-Style Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

A delicious chili everyone will love! A little Italian flare to your standard chili recipe makes this dish irresistible. Serve to friends and family, or make a big batch and freeze for a rainy day. Enjoy with my recipe for The Softest No Knead Bread

  • Total Time: 45
  • Yield: 6 1x


Units Scale
  • 2 tablespoons, olive oil
  • 1 cup onion, chopped
  • 2 tablespoons garlic, minced
  • 3/4 cup celery, diced
  • 3/4 cup carrots, diced
  • 1 cup green pepper, diced (or bell pepper variety of choice)
  • 1 tablespoon dry herb Italian seasoning mix*
  • 1 tablespoon chili powder
  • 1 lb ground beef 80% lean
  • 1 can (28 oz) Tuttorosso Crushed Tomato with Basil
  • 1 can (16 oz) kidney beans, drained, rinsed
  • 1 cup water
  • Salt and Pepper, to taste
  • 2 bay leaves
  • Fresh chopped parsley (for serving)
  • Fresh chopped basil (for serving)
  • Mascarpone Cheese (for serving)
  • Parmigiano Cheese (for serving)


  1. Heat oil on medium heat in a large pot. Add: onions, garlic, celery, carrots, peppers, Italian spices, and chili powder. Stir and let cook for 5-6 minutes until veggies are soft and herbs aromatic.        
  2. Add ground meat, breaking meat into crumbles, incorporating with vegetables, with wooden spoon for 3 minutes. 
  3. Add Tuttorosso Crushed Tomato with Basil , kidney beans, bay leaves, and water, stir to combine. Let simmer for 30 minutes until meat and vegetables are tender. 
  4. Taste. Add Salt and Pepper to preference. Remove bay leaves. 
  5. Before serving, add a dollop of mascarpone and a sprinkle of Parmigiano cheese, basil, and parsley in each individual serving. Serve hot with delicious bread


  • Italian Herbs. Store-bought Italian seasoning is a mix of oregano, thyme, basil, and rosemary. You can use twice the amount of fresh herbs, finely chopped, instead of the dried blend.
  • Storage: Store in a covered container in the refrigerator for 4-5 days, or freeze (without croutons and shredded cheese) for up to 3 months.
  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 35
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian