Italian Chili Recipe

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Pasta Dinners are one of my go-to meals if I can’t think of anything or am short on time it is the first thing I think of. It is delicious and full of flavor. I like trying new recipes and changing them up a bit.

My husband and I usually go to an Italian restaurant and the first time he tried their chili, he loved it.  Right then and there I had to learn how to make Italian Chili.


I enjoy many pasta sauce flavors, but I prefer the fresh ones that come from our garden.  That recipe will come soon.



For this recipe, you might think it appropriate to use the Spicy Marinara, but I decided on the Tomato and Sweet Basil.


Italian Chili Recipe


Ingredients:
Printable Recipe

  • 1 Jar Mezzetta Napa Valley Tomato Basil Pasta Sauce
  • 1  cup Farfalle pasta
  • 1 Can Kidney Beans
  • 1/2 link Beef Sausage, sliced and chopped
  • 1/2 pound ground beef
  • 1 Zucchini Diced
  • 1 Yellow Squash
  • 2 tbsp. Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1/2 tsp Kosher Salt
  • 1/4 cup chopped Mezzetta Roasted Red Pepper
Directions:
  1. Bring a pot of water to boil and cook Farfalle for 8 minutes. Drain and set aside.
  2. Add ground beef and sliced beef sausage to hot pan and brown about 5 minutes.
  3. Add chopped zucchini and squash and cook till the veggies, about 8 minutes.
  4. Add Pasta Sauce and stir Italian Chili with Tomato Basil Pasta Sauce
  5. Add Chili Powder, Cumin, Oregano, and stir.
  6. Drain and rinse Kidney Beans then add to pan.
  7. Let simmer for about 5 minutes.
  8. Add the Pasta sauce and stir.
  9. It is ready to serve.


Garnish with mild jalapeno if you need a little more kick, but this was perfect.
Italian Chili with Napa Valley Homemade Pasta Sauce #FallForFlavor
Everybody loved this recipe.  I liked it as well but was even more impressed with the fresh bright flavor of the Mezzetta Pasta Sauce.