Italian Style Chili

This "Italian Style Chili" is a bitey, spicy bit of heaven 
with just the right amount of spices, wine and "heat". 

Italian Style Chili

Our Italian Style Chili is a hearty dish that is sure to please even the most discriminating chili aficionado.  It is a vegan dish and by using some earthy mushrooms the chili takes on a meaty texture that is delicious in every way!

Yes, this Italian style chili recipe includes baby bella mushrooms, Italian seasoning and a hint of fennel along with all the usual suspects you would expect in a good chili recipe. We even use a little bit of nice red wine! So the flavor of this chili is robust, full and sensual. Viva Italiano!

Try this delicious Italian chili with all of it's flavorful spices and flavors. Make it special with a nice red wine and some crusty bread too!

Italian Style Chili


1 Tablespoon of extra virgin olive oil

2 cloves of garlic, minced

4 green onions, sliced, including some green

3 cans (15 oz.) of cannellini beans, rinsed and drained

2 cans (14.5 oz.) of diced tomatoes with juices

1 (8 oz.) package of sliced baby bella mushrooms

1 Tablespoon of dry Italian seasoning

2 Tablespoons of chili powder

1/4 teaspoon of Cayenne pepper

3/4 teaspoon of sea salt

1 teaspoon of fennel seed, lightly toasted and crushed

1/2 cup of red wine**

Freshly ground black pepper to taste

How we make it

Heat a small skillet over medium-high heat. Add in the fennel seedsand "toast" until aromatic. Then, using a morter and pestil or other means, crush the seeds finely.

In a medium soup pot or Dutch oven heat the oil over medium-high heat. Add onions, garlic, chili powder, fennel, salt, pepper, cayenne, and Italian seasoning. Cook, stirring until aromatic - about 1 minute.

Add the mushrooms and wine and cook until the mushrooms are slightly tender, stirring the whole time - about 2 to 3 minutes.

Add the beans and tomatoes with juices. Mix. Bring to a boil then reduce heat and allow to simmer. Cook, stirring occasionally, until the liquid reduces a little and the chili becomes slightly thicker - about 15 minutes.

Ladle into serving dishes and garnish with a sprig of parsley. As an option you may sprinkle Daiya shredded mozzarella vegan cheese on top before serving serving.

** I like Vina Borgia red wine and used it in this recipe. You may use this or Chianti or your favorite red as well.

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