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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced tomatoes (with their juices), tomato sauce, cannellini beans, kidney beans, and diced red bell pepper to the Crock Pot.

Step 4

Stir in Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Pour in the chicken or vegetable broth.

Step 5

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.

Step 6

Once the chili is cooked, taste and adjust seasonings as needed.

Step 7

Serve hot in bowls, topped with shredded Parmesan cheese and fresh chopped basil.

Nutrition Facts

Serving size	(3138.9g)

Amount per serving	% Daily Value*
Calories	3417.9

Total Fat 204.2g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 405.6mg	0%
Sodium 11496.7mg	0%
Total Carbohydrate 208.5g	0%
Dietary Fiber 63.8g	0%
Total Sugars 43.6g
Protein 183.6g	0%

Vitamin D 0IU	0%
Calcium 2107.6mg	0%
Iron 27.8mg	0%
Potassium 5955.8mg	0%

*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.

Source of Calories

Fat: 54.0%

Protein: 21.6%

Carbs: 24.5%