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.
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
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.