Slow Cooker Chili Soup
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 15 mins
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Servings
6 servings
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Calories
313 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Chili Soup
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Easy to make Slow Cooker Chili Soup is a hearty bowl of comfort food with an Italian flare! Loaded with ground beef, beans, tomatoes, veggies and seasonings, it simmers all day in the crockpot for the best rich flavor.
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Ingredients
- 1 tablespoons olive oil
- 1 pound ground beef lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 14 ounce chopped tomatoes canned or San Marzano
- 14 ounce cannellini beans canned, or white or great northern beans
- 28 ounces borlotti beans canned, or cranberry or pinto beans
- 1-2 teaspoons hot pepper flakes or chili powder, or more if you like it hot
- ¼ teaspoon salt
- ½-1 teaspoon oregano
- 1 medium carrot chopped
- 1 medium celery stalk chopped
- 2¼ cups water
Instructions
- In a medium skillet add the olive oil and ground beef cook on medium heat for 2-3 minutes breaking up the meat with a spatula, add the chopped onion and garlic, sauté on medium until the onion becomes transparent. Do not drain.
- Transfer the meat mixture to the slow cooker, add the Worcestershire sauce, tomatoes, drained and rinsed beans, hot pepper flakes, salt, oregano, chopped carrot, celery, and water. Cover and cook on low heat for 5-6 hours, taste for salt. Serve hot, topped with shredded cheese if desired. Enjoy!
Equipments used:
Notes
- For the Cannellini and Borlotti beans if you prefer you can always use dried beans 2/3 cup, but remember to do an overnight soak (8 hours at least) and drain and rinse. If you use dried add both beans to pot from the beginning of cooking time.
- For the Cannellini and Borlotti beans if you prefer you can always use dried beans 2/3 cup, but remember to do an overnight soak (8 hours at least) and drain and rinse. If you use dried add both beans to pot from the beginning of cooking time.
- No crock pot, no problem! Brown beef and onion as directed then add the other ingredients except canned beans and cook over low heat 2-3 hours. Stir in beans and heat thoroughly. If using soaked dried beans, add them to the pot with the rest of the ingredients.
- Store leftover chili covered in an airtight container in the refrigerator for 3-5 days. Chili just gets more flavorful the longer it sits and makes a wonderful lunch the next day!
- Chili freezes really well! Cool completely then transfer to a freezer-safe container leaving some headspace at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator then warm on low on the stovetop or in the microwave until warmed through.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
47mg
(16%)
Sodium
920mg
(38%)
Potassium
865mg
(18%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
1912IU
(38%)
Vitamin C
10mg
(11%)
Calcium
137mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 920mg | 38% |
| Potassium | 865mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 137mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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