Summer Chili Over Tortellini
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 serv
 
Ingredients
  • 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
Instructions
  1. In a large skillet, brown your ground meat with the diced onion and minced garlic. Drain any fat after the meat is cooked thru.
  2. Add kidney beans, tomatoes, chili powder, and pepper. Bring to a boil, reduced heat and simmer for at least 30 minutes.
  3. While the chili is simmering cut up the squash.
  4. Prepare you tortellini as directed on the package.
  5. I used plates that have an edge to serve the summer chili.
  6. Put the desired amount of tortellini on your plate, top with the nice hot chili.
  7. Sprinkle with parmesan cheese.
Recipe by Mamal Diane at https://mamaldiane.com/summer-chili-over-tortellini/