Crock Pot Italian Chili
Warm up your weeknight dinners with this hearty and flavorful Crock Pot Italian Chili, a delicious twist on a classic comfort food. Featuring savory crumbled mild Italian sausage, tender cannellini and kidney beans, and vibrant diced red bell pepper, this slow-cooked chili is brimming with Italian-inspired goodness. The robust combination of garlic, onion, diced tomatoes, and a medley of Italian seasonings creates a rich, aromatic base that simmers to perfection in your Crock Pot. Topped with shredded Parmesan cheese and fresh basil, this dish delivers a satisfying balance of bold flavors and cozy warmth. Perfect for make-ahead meals, this easy Crock Pot recipe requires minimal prep time and is ideal for feeding a crowd. Whether you're looking for a new twist on chili or a comforting dinner option, this Italian chili promises to become a family favorite.
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Recipe Information
Ingredients
- 1 pound mild Italian sausage, crumbled
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 tablespoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 0.5 cup Parmesan cheese, shredded (for topping)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
In a skillet over medium heat, crumble and cook the Italian sausage until browned. Drain any excess fat and transfer the sausage to the Crock Pot.
In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to the Crock Pot.
Add the diced tomatoes (with their juices), tomato sauce, cannellini beans, kidney beans, and diced red bell pepper to the Crock Pot.
Stir in Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Pour in the chicken or vegetable broth.
Cover the Crock Pot with the lid and cook the chili on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
Once the chili is cooked, taste and adjust seasonings as needed.
Serve hot in bowls, topped with shredded Parmesan cheese and fresh chopped basil.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
