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American Family Children's Hospital

Italian Chili

UW Health Services


Heart and Vascular Care

This Italian Chili recipe won first place in the Soup, Salad and Vegetables category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.
Chef: Pam Barnes

Italian Chili

  • 1 pound ground sirloin
  • 2 cans (14.5 oz.) 100% Natural Hunt's Diced Tomatoes (Basil, Garlic & Oregano)
  • 1 can (8 oz.) No-Salt Added Hunt's Tomato Sauce
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 1 cup chopped sweet red pepper
  • 1 cup water
  • ¼ cup Kitchen Basics Natural Beef Cooking Stock
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 can (16 oz.) kidney beans, rinsed and drained
  • 2 cups sliced fresh portabella mushrooms
  • 2 cups diced zucchini
  • 1 can (14 oz.) quartered artichoke hearts, chopped into smaller pieces
  1. In 3-qt. pan or soup kettle, cook ground sirloin over medium heat until no longer pink; drain and place back into pan. Add the rest of the ingredients. Cover and cook on medium heat for 30 minutes. Reduce to a simmer and cook until vegetables are tender.
Nutrition Facts

Calories: 371

Total Fat: 11 gm

Saturated Fat: 4 gm

Cholesterol: 81 mg

Fiber: 12 gm

Sodium: 627 mg