Slow Cooker Italian Chili

Traditional chili recipe takes an Italian twist with the addition of Italian seasoning and tomatoes . . . and adding pasta near the end of the cooking time. Serve with some yummy crusty bread to soak up the flavors.

Photo by Amy R.
Adapted from amybites.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from amybites.com

Ingredients

  • 1

    pound hot Italian turkey sausage

  • 1

    cup diced onion

  • 1/2

    cup diced celery

  • 1

    medium carrot, peeled and diced

  • 1

    tablespoon Italian seasoning

  • Pinch red pepper flakes

  • 1

    teaspoon sugar

  • 1/4

    teaspoon salt

  • 4

    garlic cloves, minced

  • 1

    (15 ounce) can cannellini beans, undrained

  • 1

    (14.5 ounce) can Italian-style stewed tomatoes, undrained

  • 1

    (6 ounce) can tomato paste

  • 1/2

    cup dry red wine (can use water or low-sodium chicken, beef, or vegetable broth)

  • 1

    cup uncooked whole wheat short pasta such as rotini, macaroni or ditalini

  • 3

    tablespoons chopped fresh parsley, plus additional for serving

Directions

Cook the sausage in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Drain most of the fat, leaving about a tablespoon of fat in the skillet with the sausage. Add diced onion and the next 6 ingredients (onion through salt), and cook for 8 minutes or until vegetables are tender. Add garlic and cook until fragrant, about 1 minute. Place meat mixture in an electric slow cooker; stir in beans, tomatoes, tomato paste, and red wine. Cover with lid, and cook on low heat setting for 4 hours. After 4 hours, add pasta to slow cooker and stir until all pasta is submerged in liquid; turn heat to high and cook for 15 – 20 minutes or until pasta is al dente. Stir in 3 tablespoons chopped parsley. Scoop into bowls and top with additional fresh parsley if desired. NOTE: The chili can be made on the stovetop if you don’t have a slow cooker. Instead of transferring mixture to slow cooker, leave on stovetop and bring to a boil. Reduce heat; simmer, partially covered, 1½ hours. Then, bring back to a boil and stir in pasta; cook until pasta is al dente, about 10 minutes.

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