Feed a crowd with this hearty Italian “chili”

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Lindsay Weiss

posted in Life & Home

My kids call this Italian chili and the name has totally stuck. It’s is a chili in these sense that it’s tomato-based and has lots of beans, but it goes Italian with the pasta sauce, garlic and oregano. It reminds me of a heartier minestrone soup.

I love this one for two reasons: 1) it feeds a large crowd and 2) it’s basically a dump and stir recipe. Easy peasy. And if it’s cold in your neck of the woods, this is the perfect soup to warm you up.

Feel free to substitute any of the beans with varieties you like better. I have one kiddo who will pick out every single kidney bean in the pot, so sometimes I double up on the Great Northerns. Make it your own 😉

Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.

Hearty Italian Chili

1 small yellow onion, chopped
1 cup carrots, sliced about 1/4″ thick
2 celery stalks, sliced about 1/4″ thick
1 teaspoon minced garlic
1 can (16 oz) kidney beans, drained and rinsed
1 can (16 oz.) pinto peans, drained and rinsed
1 can (16 oz.) white Great Northern beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes (and juice)
1 jar (26-ounce) pasta sauce
4-6 cups beef broth (start with 4; add more at the end if you like a thinner soup)
2 teaspoons dried oregano
1 teaspoon Tabasco sauce
1/2 teaspoon garlic salt, more to taste
1/4 teaspoon black pepper
2/3 cup dry elbow pasta, to add at end of cooking time

Use a 6 quart or larger crockpot, or cut the recipe in half. This serves 8-10 people with hearty bowls.

Chop up the onion, carrots and celery. Add it to the empty crockpot. Add garlic.

Drain and rinse the beans, and add them. Add the whole cans of tomatoes (with juices), and the pasta sauce. Add the beef broth. Add the oregano, Tabasco sauce, garlic salt and pepper.

Cover and cook on low for 5 hours, or high for 3. When the vegetables are tender, stir in the 2/3 cup of dry pasta. Cover and cook for another 30 min to 1 hour on low, or until the pasta is tender. It will swell quite a bit.

If you like your soup thinner, add more broth before serving. Serve with a bit of parmesan cheese if you have it.

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