Italian Cassoulet Italian Chili
Cozy up with a bowl of Italian Cassoulet Italian Chili, a hearty fusion of comforting Mediterranean flavors and rustic chili vibes. This one-pot wonder combines the savory richness of Italian sausage, creamy cannellini beans, and the vibrant tang of fire-roasted tomatoes, all simmered to perfection with aromatic herbs like rosemary and thyme. Bursting with fresh vegetables, such as carrots, celery, and onions, this recipe delivers a wholesome, filling meal that's ideal for weeknight dinners or weekend gatherings. Finished with a sprinkle of Parmesan cheese and fresh parsley, this warm and zesty dish pairs perfectly with crusty bread or a crisp side salad. Ready in just over an hour, it’s the ultimate choice for when you crave Italian-inspired comfort food with a spicy twist!
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 2 tbsp Extra virgin olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 2 15-ounce cans Canned cannellini beans, rinsed and drained
- 2 14.5-ounce cans Canned fire-roasted diced tomatoes
- 3 cups Chicken or vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Fresh rosemary, chopped
- 1 tsp Fresh thyme, chopped
- 1 Bay leaf
- 0.5 tsp Red pepper flakes (optional, for spice)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 0.5 cup Grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and break it apart with a wooden spoon. Cook for 6-8 minutes, or until browned and fully cooked. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, for about 8 minutes, or until the vegetables are softened.
Return the cooked sausage to the pot. Stir in the cannellini beans, fire-roasted diced tomatoes (with their juices), chicken or vegetable broth, and tomato paste.
Add the rosemary, thyme, bay leaf, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer. Cover the pot partially with a lid and reduce the heat to low. Let it cook gently for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.
Ladle the Italian chili into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9159 mg | 398% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.4 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
