Greek Chili

Greek Chili

From Joanne Rappos, @theoliveandmango

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 50 min (COOK TIME: 35 min / PREP TIME: 15 min)

cooking sketch Easy

6-8 servings


  • 2 tbsp Olive oil
  • 2 pounds lean ground Beef
  • 2 carrots (minced)
  • 2 celery ribs (minced)
  • 1 large onion (diced)
  • 1 large sweet red bell pepper (cored, deveined and diced)
  • 2 tbsp Mutti Double Concentrated Tomato Paste ( Doppio Concentrato)
  • 4 cloves garlic (minced)
  • 3 tbsp chili powder
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 1/4 tsp chili flakes
  • 398 ml Mutti Finely Chopped Tomatoes (Polpa)
  • 2 cups stock (chicken, vegetable, or beef)
  • 15 ounce cans white beans (drained)
  • salt and black pepper (to taste)
  • 2 cups chopped kale or spinach
  • 1/4 cup chopped fresh herbs (the preferred combination is parsley and dill))
  • Serve with crumbled feta, green onions, more chopped fresh herbs and pita chips
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Greek Chili: Method

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, carrot, celery and bell pepper and cook 5-7 min until softened.
  3. Increase heat to medium-high, add the ground beef and brown, using a wooden spoon to break up the large pieces as it cooks for 5-7 mins.
  4. Add Mutti Double Concentrated Tomato Paste (Doppio Concentrato), garlic, spices and a pinch of salt and pepper. Cook stirring for 1 minute.
  5. Add Mutti Finely Chopped Tomatoes (Polpa), beans and stock. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until the chili has reduced slightly.
  6. Stir in the kale and cook until just wilted.
  7. Remove from the heat and stir in the fresh herbs. Season with more salt and pepper to taste
  8. Serve topped with crumbled feta cheese and more fresh herbs or green onions along with pita chips or crusty bread.

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Also made with: Polpa

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