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A Very Delicious Tuscan Chili

A Very Delicious Tuscan Chili
Christopher Mohs

What can we say, the leaves are falling and the snow will soon begin to fall. That means the time honored tradition of a hearty and spicy chili to warm our souls and our bellies is upon us.  I posted a great chili recipe last week, but got creative this week in whipping up a Tuscan version of a white chili that I just had to share. Largely do to out cries from Facebook and Instagram – you guys are really the best!

So what makes this Tuscan? Well, I’ve been on the hunt for new and exciting ways to use my spice blends and this just seemed like a logical kick for your average chili.  I also wanted something a bit more Italian to keep the flavors mixed through the winter months. One key ingredient that I think makes this even more special is the incorporation of greek yogurt – that full of protein wonder snack that everyone is going crazy for.

P.S. – this is also vegetarian, but feel free to through in some shredded grilled chicken or ground turkey to meat it up to your liking. Just be sure to cook your meat thoroughly prior to tossing it in.

So here it is.


1 tbsp Olive Oil
1 medium Onion diced
Pinch of Salt
Pinch of Pepper
1 tbsp Minced Garlic
1/2 cup Celery chopped
2 1/2 cups Vegetable Stock
1 can Navy Beans
1 can Black Beans
2 tsp Chili Powder
1 tsp Cumin
1 tsp Cayenne Pepper
2 tsp Tuscan Sun Artisan Blend
6 oz container of Plain Greek Yogurt
1 tbsp chopped Cilantro
1 tbsp grated parmesan


In a stock pot, bring to medium heat and add olive oil.  Once heated (the oil starts to ripple a bit) add in the onion, salt and pepper and sauté until the onions are translucent. Next add in the garlic and celery and cook for a few minutes to slightly soften the celery.  Finally add the vegetable stock, navy beans, black beans, chili powder, cumin, cayenne pepper and Tuscan Sun Artisan Blend.  Stir well and bring to a simmer – let simmer on medium low heat for 30-45 minutes (or longer depending on how rushed you may be for dinner).

Prior to serving, mix in greek yogurt to give your chili that extra layer of richness.  Garnish with a sprinkling of chopped cilantro and grated parmesan cheese and serve.  This recipe makes 4 1 cup bowls of chili or as we do in our household 2 full and hearty bowls.