Slow Cooker Sausage and White Bean Stew is a tasty stew that starts with dried beans cooked all day in the slow cooker! If you want a lower-carb version of this stew, use fewer beans and more sausage and spinach.
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After I kind of fell in love with turkey Kielbasa, I decided to try making a bean and sausage stew with this tasty ingredient. And this Slow Cooker Sausage and White Bean Stew could become a recipe template for many more dishes in the future, since the recipe starts with dried beans that are cooked with broth, onions, tomatoes, and spices for 8-10 hours in the slow cooker until the beans are creamy and soft.
I’d always heard that tomatoes will cause beans not to soften, but apparently a long cooking time will overcome that, because the beans in this dish were amazing. I added the sausage at the very beginning with the beans, but next time if I was home I’d probably add that halfway through the cooking time so the sausage was a little firmer. Then stir in some chopped spinach at the end and you have a delicious dinner.
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What ingredients do you need for this recipe?
- dried small white beans
- onion
- Minced Garlic (affiliate link)
- ground rosemary (affiliate link), or dried rosemary, crushed
- Dried Thyme (affiliate link), crushed
- canned chicken broth (affiliate link)
- can of petite dice tomatoes
- pre-cooked sausage, cut into half-moon slices (see notes)
- fresh spinach
- freshly grated Parmesan cheese for serving (optional)
What size Slow Cooker did I use?
I would use about a 4 Quart Slow Cooker (affiliate link) for this recipe. The stew freezes well so if you only have a bigger size you might want to double the recipe.
How to Make Slow Cooker Sausage and White Bean Stew:
(Scroll down for complete recipe with nutritional information.)
- I used turkey Kielbasa, but use any pre-cooked sausage you prefer.
- Cut the sausage in half lengthwise and then slice into half-moon slices. (I might add this after the beans have cooked for a while if I was going to be home.)
- Chop onions, mince garlic, and crush the rosemary and thyme in a mortar and pestle if you have one.
- Put the dried beans, chicken stock, tomatoes, and spices in the slow cooker. If you’re not going to be home, go ahead and add the sausage at this time. If you will be home, I would add the sausage about halfway through the cooking time.
- Cook on low for 8-10 hours, or until the beans are creamy and as soft as desired (I like them quite well done.)
- When the beans are done, measure 4 cups of spinach leaves, packed into the measuring cup.
- Coarsely chop the spinach leaves. Add chopped spinach to the stew, turn the slow cooker to high, and cook about 30 minutes more.
- Serve hot, with Parmesan cheese to sprinkle over the stew if desired.
More Tasty Recipes with Dried White Beans:
Beans and Legumes Index ~ Slow Cooker or Pressure Cooker
White Bean Soup with Ham and Rosemary from Kalyn’s Kitchen
Pasta with Arugula and White Beans from This Week for Dinner
Tuna and White Bean Salad from Kalyn’s Kitchen
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
- 1 lb. dried small white beans (see notes)
- 1 onion, chopped into fairly small pieces
- 1 T finely minced garlic
- 1 tsp. ground rosemary or dried rosemary, crushed
- 1/2 tsp. dried thyme, crushed
- 6 cups chicken broth
- one 14.5 oz. can petite dice tomatoes
- 14 oz. pre-cooked sausage, cut into half-moon slices (see notes)
- 4 packed cups fresh spinach, coarsely chopped
- freshly grated Parmesan cheese for serving (optional)
Instructions
- Pick over the beans, removing any broken ones, and add beans to the slow cooker.
- Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker.
- Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.
- Cut the sausage in half lengthwise, and then slice it into half-moon slices.
- If you’re going to be cooking this while you’re not home, add the sausage now and cook on low for 8-10 hours, or until the beans are nicely softened.
- If you will be home, I would cook the other ingredients about 5 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.
- When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more.
- Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.
Notes
One pound of beans is about 2 cups. Homemade chicken stock would be great in this but chicken broth from a can or a carton will also be fine. I used turkey Kielbasa sausage for this recipe.
I used a Slow Cooker (affiliate link) for this recipe.
This recipe was adapted from Real Simple Magazine.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 1507mgCarbohydrates: 24gFiber: 6gSugar: 3gProtein: 18g
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.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
Dried beans are a good choice for any phase of the original South Beach Diet, and using low-fat turkey Kielbasa keeps this South Beach Diet friendly. If you want a stew with less carbs, use more sausage and spinach and half as many beans, but this recipe as written is probably too high in carbs for a traditional low-carb eating plan.
Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more 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. Click here for more Slow Cooker / Instant Pot Recipes on my other site!
Historical Notes for this Recipe:
This recipe was posted in 2012. 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.
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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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Nutrition Facts
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- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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