Slow Cooker Stew with Sausage, Beans, and Kale is a tasty slow cooker dinner that’s loaded with Italian flavors!
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This Slow Cooker Stew with Sausage, Beans, and Kale has some of my favorite flavors, and I love adding the kale near the end of the cooking time so it’s still a little chewy in the stew. I used my favorite Turkey Italian Sausage for this recipe, but use pork sausage if you prefer.
My friend Lydia and I have both become infatuated with experiments in our slow cookers, and the experimental part in this slow cooker stew was adding the kale to the slow cooker after the other ingredients had cooked for a few hours. I was really thrilled with how the raw kale softened perfectly in the slow cooker with just a little more cooking time, and the slightly chewy kale was one of my favorite parts of this dish!
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What ingredients do you need for this recipe?
What beans can you use for slow cooker bean stew?
I loved the Cannellini Beans (white kidney beans) I use for this bean stew, but if you don’t find those at your store any type of dried white bean such a Great Northern Beans will be fine.
What size slow cooker did I use?
I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.
How can you make this slow cooker stew lower in carbs?
You can simply use less beans and more sausage to make a tasty lower-carb version of this recipe.
How to Make Slow Cooker Stew with Sausage, Beans, and Kale:
(Scroll down for complete recipe including nutritional information.)
- Brown the sausages well in a little olive oil (Don’t skip this step!)
- While the sausage browns, dump the Cannellini beans into a colander placed in the sink, rinse, and let them drain.
- When the sausage is well-browned slice it into pieces about an inch thick.
- Add the beans, sausage slices, tomatoes, spices, and canned chicken broth (affiliate link) to the slow cooker and let it cook for about 2 1/2 hours on high (or 5 hours on low.)
- Wash and chop the kale to make 4 cups of chopped kale.
- Add the kale to the slow cooker and let it cook 45 minutes longer on high (or twice as long on low.)
- I forgot to take a photo when the kale was done, but it was tender but still slightly chewy after 45 minutes. If you’d like softer kale, let it go a bit longer.
- Serve hot with a little Parmesan cheese sprinkled on top.
More Slow Cooker Stew Recipes with Beans:
Slow Cooker Red Beans and Rice
CrockPot Sausage, Beans, and Greens
Slow Cooker Sausage and White Bean Stew
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- one 19.5 oz. package hot turkey Italian sausage (see notes)
- 2 tsp. olive oil
- two 14.5 oz. cans petite dice tomatoes, not drained
- two 15 oz. cans cannellini beans, drained (see notes)
- 2 T minced garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. ground fennel (or more)
- 1 1/4 cup chicken broth or stock (see notes)
- 4 cups chopped kale leaves
Instructions
- Heat the oil in a large heavy frying pan, add sausages, and cook turning often, for 10 minutes or until sausage is nicely browned on all sides.
- Remove sausage to a cutting board to let it cool.
- While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.
- As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.
- Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently.
- Let cook for about 2 1/2 hours on high or 5 hours on low.
- While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs. (Wash kale in a salad spinner if you’re using garden kale.)
- After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew.
- Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low).
- Serve hot, with some Parmesan cheese sprinkled on top if desired.
Notes
To make a lower-carb version of this recipe use one can of beans and more sausage.
Use pork Italian sausage if you prefer. You can use a full can of chicken broth, which is going to be slightly more liquid; reduce the broth if you want to keep it a thicker stew.
I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work. This freezes well and can be reheated in the microwave or in a pan on the stove.
Recipe created by Kalyn.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 336Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 559mgCarbohydrates: 32gFiber: 8gSugar: 2gProtein: 30g
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:
With lower-fat turkey Italian sausage and a moderate amount of Parmesan cheese, this Slow Cooker Stew with Sausage, Beans, and Kale would be approved for all phases of the original South Beach Diet. Even though dried beans are a low-glycemic ingredient, remember they’re limited to 1/3 to 1/2 cup for phase one of South Beach, so adjust portion sizes accordingly.
Beans would be too high in carbs for a traditional low-carb diet plan but you can make a tasty lower-carb version of this by using more sausage and less beans, and use pork sausage if you prefer!
Find More Recipes Like This One:
Use Slow Cooker Recipes 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 or on Facebook to see all the good recipes I’m sharing there.
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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
Amount per serving
- Calories N/A
- 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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