Italian Chili with Creamy Herbed Goat Cheese
I have been making this Italian chili with creamy herbed goat cheese for years now. I used to call it “Unstuffed Peppers” because it is basically a deconstructed stuffed pepper with the bell pepper diced instead of whole. I love this dish as an alternative to Mexican style chili. The creamy herbed goat cheese is what makes this chili truly decadent. I don’t use any added oil, just the natural fat from the grass-fed beef. You can serve this recipe over brown rice or even pasta for a heartier meal, but it is perfect on its own as a low carb dish.
INGREDIENTS
2 lbs. grass-fed ground beef
3 cans petite diced tomatos
1/2 red onion diced
1 bell pepper diced
1 C chopped baby portobello mushrooms (optional)
1 tbsp fresh minced garlic
2 tsp onion powder
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp cayenne powder or chili flakes (optional)
5 tbps creamy herbed goat cheese
In a large pan on medium heat, begin to break up ground beef. Cook 5 minutes.
Add onion and bell pepper. Allow to sauté with beef 5 minutes.
Add mushrooms and fresh garlic. sauté 3 minutes.
Add dried basil, oregano, onion powder, and cayenne powder. Mix well to incorporate.
Add 3 cans of tomatoes, juices and all. Allow to come to a simmer. Simmer 5 minutes.
Add in creamy goat cheese and stir until melted.
ladle into bowls and serve.