This tasty Cannellini Bean and Sausage Stew has tomatoes and basil and your house will smell great while this simmers on the stove! And this is surprisingly low in net carbs for a stew with beans.

PIN Cannellini Bean and Sausage Stew to try it later!

I can get fixated on soup in the winter, but let me make it clear that this recipe for Cannellini Bean and Sausage Stew is definitely a stew and not a soup. This simple rustic dish was amazingly addictive.  It’s also a recipe that’s very flexible, so if you don’t have exactly the ingredients I used, experiment with what you have.

Cannellinis are white kidney beans, and I’ve been infatuated with them ever since I got the recipe for Cannellini Beans in Mint Marinade, but you can make this with any type of dried white beans, or even canned beans if you prefer. And if you don’t have any fresh basil or frozen basil hanging around, some purchased basil pesto makes a great substitute to flavor this Cannellini Bean Sausage Stew. Use Stew Recipes to find more recipes like this one.

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What ingredients do you need for this recipe?

• cannellini beans
• Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage or other sausage
• Olive Oil (affiliate link)
• onion
• Minced Garlic (affiliate link)
• canned petite dice tomatoes
• Greek Oregano (affiliate link)
• dried marjoram
• canned chicken broth (affiliate link) or homemade chicken stock
• salt and fresh ground black pepper to taste
• chopped basil
• white balsamic vinegar (affiliate link)
• freshly grated Parmesan for serving (optional, but good)

What are Cannellini Beans?

Cannellini Beans are sometimes called White Kidney Beans. They are a large creamy white bean that’s used a lot in Italian food. See more about different types of white beans.

What if you don’t have fresh basil?

If you don’t have any fresh basil you can use a few tablespoons of Basil Pesto to flavor this stew.

How to Make Cannellini Bean and Sausage Stew:

(Scroll down for complete recipe with nutritional information.)

1. I used the Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage that I’m so fond of, but any type of chicken or turkey sausage will work.
2. If you use the Aidell’s sausage with cheese, don’t be alarmed that the cheese will ooze out and brown on the bottom of the pan when you’re browning the sausage. This will dissolve when you cook the stew, similar to the Italian practice of dissolving a parmesan rind in soup.
3. This is the base of the stew simmering with sausage, onion, garlic, tomatoes, chicken stock, and some dried herbs.
4. After that simmers for 30 minutes, add the cooked beans and simmer a bit longer. I cooked my beans in a pressure cooker, but you can certainly cook them in a regular pot, or even use canned beans.
5. Serve not, with Parmesan cheese to add at the table.

More Recipes for Cannellini Beans:

Slow Cooker White Bean and Kale Soup 
Cannellini Bean Salad with Mint 
Cannellini Bean and Tuna Salad with Peperoncini

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

• 2 cups cooked cannellini beans (see options below for cooking beans or use canned beans)
• 4 links Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage (see notes)
• 2-3 tsp. olive oil (use more or less, depending on your pan)
• 1/2 large onion, finely chopped (for stew)
• 1 T minced garlic
• one 14.5 oz. can petite dice tomatoes
• 1 tsp. dried Greek oregano
• 1/2 tsp. dried marjoram
• 2 cups chicken broth (see notes)
• salt and fresh ground black pepper to taste (I didn’t use any salt)
• 1/4 cup chopped basil (see notes)
• 1 T balsamic vinegar
• fresh grated parmesan for serving (optional, but good)

Instructions

1. For cooking dried beans: Whether you use the pressure cooker or cook beans in a regular pot, start by soaking 1 cup dried Cannellini beans over night. Discard that soaking water and start with fresh water, whichever cooking method you’re using.
2. To cook beans in pressure cooker: Add beans to pressure cooker with water to cover, 1/2 onion and 3-4 bay leaves.
3. Bring to high pressure and cook 2-3 minutes (depending on how soft you like your beans.)
4. Then turn off heat and let beans reduce pressure slowly while you prep other ingredients and simmer the base of the stew.
5. When pressure is completely reduced, drain beans in colander in the sink.
6. To cook beans in regular pot: Add beans to pot with water to cover by several inches, 1/2 onion, and 3-4 bay leaves. Bring to a gentle simmer and cook beans until soft, probably about 45 minutes, but cooking time will depend on the freshness of the beans. When beans are soft, drain in colander in the sink.
7. To use canned beans: Put 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let beans drain and use in recipe. (This is slightly more beans than the 1 cup of dried beans; you can freeze a few for another recipe if you like.)
8. While beans are cooking (or draining) cut Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage  into half lengthwise, then cut into half-moon shaped slices.
9. Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes. (See note above if you’re using sausage with cheese.)
10. When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed.
11. After 2 minutes, add chopped garlic and saute about 2 minutes more.
12. Add tomatoes and juice, dried oregano (affiliate link), dried marjoram, and homemade chicken stock, to pot with onions and garlic.
13. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced.
14. After 30 minutes. add drained beans and simmer about 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock or a little water.)
15. When beans have simmered 15 minutes, add chopped basil (I used my frozen basil, 1/4 cup purchased basil pesto would work here too) and balsamic vinegar and simmer 5 minutes more.
16. Taste beans for seasoning and add salt and fresh ground black pepper as desired.
17. Serve hot, topped with freshly grated Parmesan cheese if desired.

Notes

If you don’t have the Aidell’s sausage I used, just use any pre-cooked chicken or turkey sausage. A little more sausage won’t hurt.

I used my homemade chicken stock, but you can use 1 can chicken broth and add a bit of water.

Try This Next Keto Short Rib Chili

If you don’t have any fresh basil you can use a few tablespoons of Basil Pesto.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 243Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 637mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are a phase one food for the original South Beach. Beans are what South Beach considers a good carb, one that digests slowly. Beans are limited for phase one though, so I like to use beans combined with plenty of protein and vegetables. This recipe is also good for other low-glycemic eating plans. It’s also surprisingly low in net carbs for a stew with beans, so check the nutritional information if you’re following a low-carb diet.

Find More Recipes Like This One:
Use Stews to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2009. It was last updated with more information in 2021.

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food? 

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

Popular Recipe Cream of Asparagus Soup – Dairy Free Keto Recipe

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal

Ingredients

• 3 lb bone in short ribs
• Salt and pepper
• ¼ cup bacon fat, lard, or other high-heat oil
• ½ cup chopped onion
• 1 large green pepper chopped
• 2 cloves garlic minced
• 1 medium jalapeno pepper minced (leave the seeds in for more heat)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 15 ounce can fire roasted tomatoes
• ⅓ cup beef bone broth

Instructions

• Preheat the oven to 300F and season the short ribs all over with salt and pepper.

• In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.

• Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.

• Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.

• Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.

Nutrition Facts

Keto Short Rib Chili

Amount Per Serving (1 serving = about 1 cup)

Calories 428
Calories from Fat 319

% Daily Value*

Fat 35.4g54%

Carbohydrates 4g1%

Fiber 1.2g5%

Protein 22.6g45%

* Percent Daily Values are based on a 2000 calorie diet.

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