This recipe I came up with by mistake. I was planning on making plain old vegetarian chili, but after I got back from the store I realized I was missing the main ingredient: Chili powder. How did I not have chili powder? Have you seen my spice drawer??
Anyway, I did not want to go back out in the cold—it’s too cold in Austin right now. I know. I know. Us Southerners can’t take the cold. That’s why we live here!
So, I decided to take the recipe I had and use the seasoning I had on hand, which were mainly Italian spices and it turned out really well.
So, here you go: Crockpot Italian Chili for Cold Days and Nights
- 1/2 onion diced
- 1 tbsp minced garlic
- 1 large can whole peeled tomatoes
- 1 can fire-roasted crushed tomatoes
- 1 can red kidney beans
- 1 packet of Grill Mates tomato, garlic and basil marinade (or make your own seasoning with a mix of basil, oregano and garlic powder)
- Salt to taste
Pasta (optional): Choose a pasta, such as angel hair, and cook according to directions just before serving chili.
- Grated cheese
- Sour cream
Throw in all ingredients in a crockpot, except toppings, and mix well. Leave in for 3 hours to do its thing. Serve in bowl over pasta and serve with a dollop of sour cream or yogurt and grated cheese (if using). Serve with crackers, cornbread or your bread of choice.
Notes: You can saute the onions in garlic before adding if you want, but I found the onions turned out well without this extra step.
I ate the chili with and without the pasta and loved it both ways, so it just depends on whether you want it to feel like a spaghetti sauce or more of an nontraditional chili.
This recipe is sure to warm your spirits on a cold day and the smell in your home as go you about your chores is wonderful. Enjoy!