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Minestrone Chili

by Livestrong_Recipes  |  Dec 9, 2015

Minestrone Chili
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

Minestrone is a popular soup and makes for a great one-pot meal. I've switched up its Italian flavors for some Tex-Mex ones so it can be enjoyed as a chili. For the pasta, I go the gluten-free route with brown-rice noodles so that even those who don't eat gluten can enjoy the dish.

INGREDIENTS

SERVES 8

  • 6 cups Organic Bone Broth
  • 2 cups Turnips
  • 2 serving Baby spinach
  • 2 cups broccoli florets
  • 2 cups Red Kidney Beans
  • 2 cups Brown Rice Pasta
  • 3 clove Garlic!
  • 2 shallot(s)
  • 1 tbsp Avocado Oil
  • 1 tbsp Ground Ancho Chile
  • 1 tsp dried oregano
  • 1 tsp Salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chipotle chili powder
  • 1 tsp Ground Coriander Seed

DIRECTIONS

1 NOTES:
  You can use any root vegetable in place of turnips
  Use Mexican oregano, if possible
  Use cooked kidney beans
2 Heat oil in medium sized pot over med-high heat
3 Add shallots, garlic, and spices; saute 2-3 minutes
4 Add all remaining ingredients except spinach, beans, and pasta; bring to a boil, then reduce to simmer for 20 minutes
5 Add spinach, beans, and pasta; cook additional 1-2 minutes, until spinach is wilted