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.

Slow-Cooker-Italian-Chili

I’m sure there’s a more authentic name for this dish than “Italian Chili.” But it’s based off myslow cooker chili, so it makes perfect sense, right?

Yield :

  • Smartpoints: 10
  • Serves 4-6

Ingredients :

  • 1 lb. hot Italian turkey sausage
  • 1 cup diced onion
  • ½ cup diced celery
  • 1 medium carrot, peeled and diced
  • 1 tablespoon Italian seasoning
  • Pinch red pepper flakes
  • 1 teaspoon sugar
  • ¼ 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
  • ½ 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 servingPreparation :
  • 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.

 

Nutritional Info :

Slow Cooker Italian Chili Nutrition Facts

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