Amber — Tuscan All-Bean Chili!

Here is a recipe I invented last week inspired by the flavors and concepts of Tuscan ribollita. This recipe is one you can really improvise! Follow your instincts about which veggies and spices to use.  😉

Tuscan All-Bean Chili


    2 cups of dried all-bean mix (soaked overnight)
    1 large can of diced tomato
    1 large can of crushed tomato
    3 tbsp olive oil
    1 large onion, chopped
    4 cloves of garlic, minced
    2 large carrots, chopped
    2 large celery stalks, chopped
    2 cup of mushrooms, chopped
    2 cup cabbage, chopped
    4 tbsp chili powder (or to taste)
    2 tbsp salt
    1 tbsp pepper
    1 tbsp hot pepper flakes
    2 tsp tobasco sauce
    2 sprigs of fresh rosemary, stem removed
    1 tsp ground thyme
    2 tbsp butter


Put your soup pot on medium heat and add the olive oil. Once the oil is heated, add your chopped onion, garlic, carrot, celery cabbage and mushroom. Allow to brown slightly. Add your cans of tomato (diced and crushed) plus one to two cups of water, depending on how thick or thin you want the chili to be. Add your beans (which have been soaked overnight). Add all of the spices. Allow to cook on low-medium heat for 30 to 40 minutes. Voila!

Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 189.4
  • Total Fat: 8.4 g
  • Cholesterol: 6.8 mg
  • Sodium: 1,964.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.3 g

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