Here in Iowa, this fall has been warm. I have been in the mood to make some chili or a big pot of soup for weeks. So, when it finally seemed cool enough to make some, I couldn’t decide what to make. And then Minestrone Chili was born.
I have always loved Minestrone soup. Especially when I get the soup, salad and breadsticks from Olive Garden- which I literally have not gotten in years. My husband refuses to go to the Olive Garden, when we have so many fantastic local places to eat. Minestrone Soup is just filled with vegetables, and I have been trying to eat more of them lately.
Often, when I make a vegetable soup, with no meat, noses get turned up in my house. I omitted the vegetable broth and added some ground beef instead to create this chili.
Before we go on, I want to share with you a video tutorial I made
My kids don’t always like eating soups, stews and chilis. I think its a texture thing for them. They’re still young. Sometimes, when we have chili, I will put some on a plate with noodles or cornbread, so it is easier for them to eat.
They actually had no problem eating this chili though. Besides my middle son, who hardly ever eats his dinner without a fight, plates were licked! I will for sure, be making this one again!
Slow Cooker Minestrone Chili
1 pound of ground beef- cooked
1 can of cannellini beans, drained
1 can of red kidney beans, drained
2 cups of chopped zucchini
1 cup of frozen green beans
1 cup of chopped celery
1 cup of chopped carrots
1 20 ounce can of crushed tomatoes
1 tablespoon of Italian seasoning
1 caramelized onion
5 cloves of minced garlic
2 bay leaves
1 sprig of rosemary
Method: Brown ground beef, caramelize onions and chop vegetables. Open cans of beans and rinse them. Add all of the ingredients into a slow cooker and cook on low for 4-6 hours. or on high for 3 hours