Summer Chili Over Tortellini
Author: Diane
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6 serv
- 1 pound grass fed beef or ground turkey
- 1 15 ounces can kidney beans
- 3 15 ounces cans of organic diced tomatoes or 5 cups fresh tomatoes diced.
- 2 cloves garlic, minced
- ¼ cup diced onion, diced
- 3 tablespoons of chili powder
- 1 teaspoon cayenne pepper (optional)
- ½ teaspoon pepper
- 1 yellow squash, diced
- tortellini, cooked
- fresh parmesan cheese
- In a large skillet, brown your ground meat with the diced onion and minced garlic. Drain any fat after the meat is cooked thru.
- Add kidney beans, tomatoes, chili powder, and pepper. Bring to a boil, reduced heat and simmer for at least 30 minutes.
- While the chili is simmering cut up the squash.
- Prepare you tortellini as directed on the package.
- I used plates that have an edge to serve the summer chili.
- Put the desired amount of tortellini on your plate, top with the nice hot chili.
- Sprinkle with parmesan cheese.
Recipe by Mamal Diane at https://mamaldiane.com/summer-chili-over-tortellini/
3.5.3208