Tuscan Style Chili
A hearty, slow-cooked chili with an Italian twist. Savory Italian sausage, white beans, and fire-roasted tomatoes simmer all day with garlic, onion, and fresh herbs, then get finished with wilted spinach and a blanket of melty mozzarella. Comfort food that keeps you on plan.
- 1 lb Italian sausage, casings removed
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 can Italian diced tomatoes, undrained
- 1 can cannellini beans, drained & rinsed
- ½ cup low-sodium chicken broth
- 2 cups baby spinach
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- — salt & black pepper, to taste
- — 2% shredded mozzarella, to serve
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1
Brown the sausage
In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles as it cooks. Once mostly browned, add the diced onion and garlic and cook for 2–3 minutes more until softened and fragrant. Drain any excess fat.
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2
Build the slow cooker
Transfer the sausage mixture to the slow cooker. Add the diced tomatoes with their juice, cannellini beans, chicken broth, Italian seasoning, and red pepper flakes if using. Season with salt and pepper and stir to combine.
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3
Slow cook
Cover and cook on low for 4 hours until the flavors have melded and the chili has thickened slightly. Avoid lifting the lid during cooking — it adds time each time.
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4
Stir in the spinach
In the last 10 minutes of cooking, stir in the baby spinach. Replace the lid and let the heat wilt the spinach into the chili, then give it a final stir to distribute evenly.
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5
Serve
Ladle into bowls and top generously with shredded 2% mozzarella. Serve on its own or alongside a simple green salad for a complete, satisfying meal.
- Lower carb option: Cannellini beans are higher in carbs — skip them or use half a can to keep carbs in check without losing the hearty texture.
- Sausage swap: Mild, hot, or sweet Italian sausage all work great. Turkey Italian sausage is a leaner option that tastes just as good.
- Greens swap: Kale or chopped Swiss chard can replace the spinach — just add them 20–30 minutes before the end since they take a bit longer to soften.
- Stovetop option: No slow cooker? Simmer everything covered in a large pot over low heat for 30–40 minutes instead.
- Leftovers: This chili thickens as it sits and tastes even better the next day. Store in the fridge for up to 4 days or freeze in portions for up to 3 months.