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Summer Chili Over Tortellini

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Chili is a favorite at my house. I decided to put a twist on my recipe and make a summer chili over tortellini.

Summer Chili Over Tortellini text

One thing that’s great about making chili is that it can be made in a relatively short amount of time. If I have more time I’ll cook it longer but it’s not necessary. This recipe is for a small batch, I usually make a big batch so I can freeze some for a quick lunch or dinner when I don’t have the time or feel like cooking. Chili freeze great!

You’ll need:
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
1/4 cup diced onion, diced
3 tablespoons of chili powder
1 teaspoon cayenne pepper (optional)
1/2 teaspoon pepper
1 yellow squash, diced
tortellini, cooked
fresh parmesan cheese

In a 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. Add the squash during the last 10 minutes of cooking.

Summer Chili Over Tortellini

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. Enjoy!

Summer Chili Over Tortellini 9

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.

 

Summer Chili Over Tortellini Collage

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