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Italian Chili ~
Chili and pasta together in one delicious dinner!
This is the kind of meal I want to cozy up with and eat on cool and rainy days. It’s hearty and comforting and fills my kitchen with the exhilarating aroma of garlic and Italian seasonings. No side dish needed; this is a meal unto itself.
You’re going to love this Italian-style chili!
Table of Contents
Ingredients, Tips, & Substitutions
- olive oil
- yellow onion
- celery –Adds a nice touch, in my opinion, but could be omitted if you’re not a fan.
- garlic –I’m pretty sure it’s against some law to include ‘Italian’ in the name of a recipe and not include garlic.
- ground black pepper
- vegetable broth –Vegan beef-style broth will also work. Better Than Bouillon’s diced tomatoes
- tomato paste
- dried thyme
- dried basil
- dried oregano
- dried parsley –This is a rare occasion where I’m recommending dried vs. fresh parsley. The reason is simply due to the extended period of time it spends simmering in the chili.
- vegan ground beef –My current favorites for this recipe are Impossible and Beyond Meat brands.
- cannellini beans –Or other white beans such as Great Northern or navy beans.
- ditalini pasta – Any small pasta shape, really.
How To Make Italian Chili
Cook the aromatics. Into a large soup pot over medium-high heat, add the olive oil. When the oil is hot, add the onion and celery. Cook for 3 minutes, stirring frequently until softened. Add the garlic and black pepper, then continue cooking for an additional 1 minute.
Add liquid, tomatoes, and Italian seasonings. Add the vegetable broth, diced tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley.
Cover and simmer. Bring just to a boil then reduce the heat to low. Cover and simmer for 1 hour.
Cook the vegan ground beef and pasta. While the chili is simmering, cook the vegan ground beef according to package directions and set aside. Also, cook the pasta according to package directions and set it aside.
Add remaining ingredients and serve. When the 1 hour simmer time is up, stir in the cooked vegan ground beef, cannellini beans, and ditalini pasta. Continue simmering for 10 minutes to heat through then serve.
Enjoy!
Want More Easy Chili Recipes? Try these!
Three Bean BBQ Chili
Chipotle Spiced Black Bean Vegan Chili
Vegan Campfire Chili + Homemade Chili Seasoning
White Bean Quinoa Chili
Italian Chili
This Italian Chili recipe is hearty, comforting, and easy to make with simple ingredients and Italian seasonings.
5 from 11 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Keyword: dairy free, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 4
Calories: 707kcal
Author: Holly Gray
Ingredients
- 1/4 cup olive oil
- 1 1/2 cup yellow onion chopped
- 1 cup celery chopped
- 1/4 cup garlic minced
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 14 ounces diced tomatoes with Italian seasonings
- 3 ounces tomato paste
- 1 1/4 teaspoon dried thyme
- 1 1/4 teaspoon dried basil
- 1 1/4 teaspoon dried oregano
- 1 tablespoon dried parsley
- 14 ounces vegan ground beef
- 14 ounces cannellini beans rinsed and drained
- 1 cup ditalini pasta
Instructions
Into a large soup pot over medium-high heat, add the olive oil. When the oil is hot, add the onion and celery. Cook for 3 minutes, stirring frequently until softened. Add the garlic and black pepper, then continue cooking for an additional 1 minute.
Add the vegetable broth,diced tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley.
Bring just to a boil then reduce the heat to low. Cover and simmer for 1 hour.
While the chili is simmering, cook the vegan ground beef according to package directions and set aside. Also, cook the pasta according to package directions and set it aside.
When the 1 hour simmer time is up, stir in the cooked vegan ground beef, cannellini beans, and ditalini pasta. Continue simmering for 10 minutes to heat through then serve.
Video
Nutrition
Calories: 707kcal | Carbohydrates: 84g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1576mg | Potassium: 1220mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1227IU | Vitamin C: 27mg | Calcium: 295mg | Iron: 12mg
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Reader Interactions
Comments
is there a way to do this in the crock pot???
Reply
Great idea – I don't see why it wouldn't work on Low. Definitely still wait until the last 15 min. or so to add the pasta though so it doesn't turn to mush during the day. 🙂
Reply
ok, i figured that. Thanks so much. 🙂 it's just getting cold in MO and i recently got the insane craving for chili. 😀 do you think i just boil my noodles first and then dump them in or do it a different way….
Reply
Thank you so much for this recipe. We made this for Christmas Eve and it was perfect. Definitely double recipe so there are leftovers. One pot served 8 of us a generous amount. Sharing this with everyone.
Reply
Totally digging this Italian Chili. Such an easy recipe to make during the school year!Reply
thiswifecooks
Yay! We love it, too! Thanks, Kayla!
Stef
This looks Incredible! Like the idea of Italian Seasonings!
Reply
This Italian chili is the ultimate comfort food! I tried many chili recipes, but this one seems to be just so special. Thanks for the recipe.Reply
Lucy
This is such a hearty comforting meal packed full of nutritious ingredients. Thank you for sharing!Reply
Anaiah
Loving this vegan Italian chili! It’s the ultimate comfort food and packed with flavor. I’m sure we’ll be making it more often as it starts to get cooler.Reply
Joshua
Wow! This was a super comforting bowl of chili! It’s my new go to recipe when I miss meat. The texture is spot on and this dish is full of flavor!Reply
Julia
We loved this recipe. It turned out so well thanks to your instructions. It was flavourful and just plain delicious. We’ll be eating this again and again I think. Thank you.Reply
