Italian Crockpot Two Bean Chili Soup

Italian Crockpot Two Bean Chili Soup, a delicious healthy slow cooker recipe. The perfect comfort food dinner.

It has taken me forever, but I finally found a crock pot/slow cooker. I can remember my sister making a delicious beef stew with hers and loving the idea that you just fill it up and it does all the work.

I have a chili recipe that I have been making for years. A recipe from a friend of my Mom’s. I decided to give it a little Italian flare and it has become one of many of our Favourite Soups.

I used cannellini beans and Borlotti beans, I added a chopped onion, carrots and celery, a can of chopped San Marzano tomatoes (or chop your own), two tablespoons of Worcestershire sauce ,  and some wonderful hot pepper flakes. I also added more liquid, a couple of cups of water and then I let it cook on low for 5-6 hours. The aroma was amazing.

I have to say one of my favourite comfort foods is soup, I adore soup, and this Italian Crockpot Two Bean Chili Soup is one of our favourites.

Italian Crockpot Two Bean Chili Soup

This Crockpot Two Bean Chili Soup is best served hot, topped with your favourite shredded cheese and a slice or two of Italian crusty bread, and supper is served. Buon Appetito!

Slow Cooker Chili Soup

Rosemary Molloy

**For the Cannellini and Borlotti beans if you prefer you can always use dried beans, but remember to do an overnight soak and drain and rinse. If you use dried add both beans to pot from the beginning of cooking time.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Main Dish

Cuisine Italian

Servings 6 servings

Calories 291 kcal

Ingredients

  

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• 1 tablespoons olive oil 21 grams
• 1 pound lean ground beef 450 grams
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 tablespoons Worcestershire sauce 30 ml
• 14 ounces can chopped tomatoes or San Marzano 400 grams
• 14 ounces can cannellini beans (or white or great northern beans) 400,
• 28 ounces canned borlotti / cranberry or pinto beans 300 grams
• 1-2 teaspoons hot pepper flakes or chili powder (or more if you like it hot)
• ¼ teaspoon salt 1.4 grams
• ½-1 teaspoon oregano
• 1 medium carrot chopped
• 1 medium celery stalk chopped
• 2¼ cups water 528 grams

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!

Notes

If you prefer you can use 2/3 cup dried beans, be sure to soak them for at least 8 hours before cooking.

Nutrition

Calories: 291kcal

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