Slow Cooked Spicy Italian Stew



It is beginning to get cold in Wisconsin.  In Wisconsin we handle the cold like we handle our beer.  We handle both very, very, well.  The heat doesn’t get turned on until January.  We layer on our clothes, throw the quilts on the bed, and eat warm ,hearty, dishes.  The best parts of Chili, Minestrone, and Ratatouille were blended to create this very satisfying, protein and veggie packed stew.   This dish is naturally grain free and can be dairy free as well.  Enjoy!


One Pound Ground Spicy Italian Sausage

One Large Yellow or White Onion (peeled, washed, and diced)

One Large Green Pepper (washed, seeds removed, and diced)

One Large Red Pepper (washed, seeds removed, and diced)

One 24 Oz Jar of Marinara Sauce

32 Oz of Chicken Broth

One 15 Oz Can of Red Kidney Beans

One 13.5 Oz Can of Cut Leaf Spinach

One 7 Oz Can of Mushrooms

Mozzarella Cheese for Topping (optional)


Place diced peppers in the bottom of a slow cooker.

In a large frying pan cook and brown the Italian Sausage with diced onions.

Place the cooked Italian Sausage in slow cooker.

Deglaze the frying pan with a small amount of chicken broth.

Scrap the brown bits from the deglazed pan and pour over the sausage in slow cooker.

Pour the 24 oz jar of marinara into the slow cooker.

Pour the remaining chicken broth from the 32 oz container into the slow cooker.

Gently stir the marinara sauce and chicken broth together.

Cook on high for 1 hour then turn to low heat for 5 to 6 hours.

45 minutes prior to eating open the cover and stir the stew very well.

Add spinach, mushrooms, and red kidney beans to the slow cooker.

Cook on high for 45 minutes.  Stir well before serving.

Top with Mozzarella if desired.







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