Chili Of Forgiveness Recipe

Name: Chili Of Forgiveness
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large red onion, finely chopped; 6 garlic cloves, minced; 2 tablespoons finely chopped rosemary; Kosher salt; 2 teaspoons crushed red pepper; 1 1/2 pounds ground dark-meat turkey (you can substitute lean ground pork); 2 (28-oz.) cans whole peeled tomatoes, drained, juices reserved,and chopped; 4 cups diced butternut squash (See Note); 2 (15-oz.) cans cannellini beans, drained and rinsed; 1 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups); 12 large sage leaves, finely sliced; Freshly grated Parmesan cheese, for serving

Servings: persons

1/4 cup olive oil
1 large red onion, finely chopped
6 garlic cloves, minced
2 tablespoons finely chopped rosemary
Kosher salt
2 teaspoons crushed red pepper
1 1/2 pounds ground dark-meat turkey (you can substitute lean ground pork)
2 (28-oz.) cans whole peeled tomatoes, drained, juices reserved,and chopped
4 cups diced butternut squash (See Note)
2 (15-oz.) cans cannellini beans, drained and rinsed
1 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups)
12 large sage leaves, finely sliced
Freshly grated Parmesan cheese, for serving

1
Put the olive oil in a large heavy pot set over medium-high heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes. Add the crushed red pepper and toast for 30 seconds. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 10 to 15 minutes.
2
Add the tomatoes and their juices to the pot, along with another big pinch of salt, increase the heat to high and bring the mixture to a boil. Turn the heat to low and gently simmer, uncovered, until the tomatoes lose their tin-can taste, about 20 minutes.
3
Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender, about 20 minutes. Add the beans, kale and sage and cook, uncovered, until the kale is just wilted, about 5 minutes. Season with salt. Ladle the chili into bowls and top each portion with grated Parmesan.
4
The chili can be refrigerated for up to 1 week. Reheat it over medium-low heat, stirring often. It also freezes very well for up to 2 months.

2454

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large red onion, finely chopped, 6 garlic cloves, minced, 2 tablespoons finely chopped rosemary, and more.

Yes, Chili Of Forgiveness falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Of Forgiveness

How did you like this recipe?

Frequently Asked Questions