Italian Chili is a hearty, comforting one-pot dinner made with plant-based ground beef, cannellini beans, ditalini pasta, and Italian seasonings simmered in a rich tomato broth.
Chili Meets Pasta
I like this recipe because it combines two comfort food classics into one satisfying bowl. The Italian seasonings give it a flavor profile that sets it apart from a standard chili, and the ditalini pasta and cannellini beans make it hearty enough to be a complete meal on its own. It fills the kitchen with the smell of garlic and herbs and is exactly the kind of dinner I want on a cold, rainy day.
Ingredients for Italian Chili
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Olive Oil – For sautéing the aromatics at the start.
- Yellow Onion – The sweet, savory base of the chili.
- Celery – Adds a subtle herbal note to the base. It can be omitted if you prefer.
- Garlic – A generous amount here. It is essential to the Italian flavor profile of this dish.
- Ground Black Pepper – Added with the aromatics and adjusted to taste at the end.
- Vegetable Broth – The base of the chili. Beef-style broth also works well and adds a deeper, more savory flavor. Better Than Bouillon’s No-Beef Base is a good option.
- Diced Tomatoes with Italian Seasonings – Using seasoned diced tomatoes adds an extra layer of Italian flavor without any additional effort.
- Tomato Paste – Adds richness and depth to the broth.
- Dried Thyme, Basil, Oregano, and Parsley – The Italian herb blend that gives this chili its character. Dried parsley is the right choice here rather than fresh because it holds up better during the long simmer time.
- Plant-Based Ground Beef – Impossible and Beyond Meat both work well in this recipe and hold up during the simmer.
- Cannellini Beans – Creamy white beans that add body and protein. Great Northern or navy beans are good substitutes.
- Ditalini Pasta – Small, tubular pasta that catches the broth in every bite. Any small pasta shape works well here.
To Make it Vegan: This recipe is already fully plant-based.
How to Make Italian Chili
Prep: 5 min | Cook: 1 hour 25 min | Total: 1 hour 30 min | Servings: 4
STEP ONE: Cook the aromatics. Set a large soup pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and black pepper and continue cooking for 1 minute more.
STEP TWO: Add the liquids and seasonings. Add the vegetable broth, diced tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley. Stir to combine.
STEP THREE: Simmer. Bring just to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
STEP FOUR: Cook the ground beef and pasta. While the chili simmers, cook the plant-based ground beef according to the package directions, then set aside. Cook the ditalini pasta according to package directions, drain, and set aside.
STEP FIVE: Finish and serve. When the simmer time is up, stir in the cooked ground beef, cannellini beans, and ditalini pasta. Continue simmering for 10 minutes to heat through. Adjust seasoning to taste and serve hot.
Frequently Asked Questions
Yes. Any small pasta shape works well here. Elbow macaroni, small shells, or orzo are all good options. Cook the pasta separately and add it at the end to prevent it from absorbing too much broth during the long simmer.
Yes. The chili base, without the pasta, keeps well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Cook and add the pasta fresh when reheating to prevent it from becoming mushy.
Yes. Italian sausage-style plant-based meat adds a slightly different but equally good flavor. Lentils or crumbled tempeh are also good protein-rich options.
Storage and Reheating
Store the chili and pasta separately in airtight containers in the refrigerator for up to 4 days. The pasta will continue to absorb the broth if stored together, which can make it mushy.
Reheat the chili on the stovetop over low heat, adding a small splash of broth if needed, and add the pasta just before serving.
The chili base freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Chili Recipes
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Italian Chili Recipe
Ingredients
- 1/4 cup olive oil
- 1 1/2 cup yellow onion chopped
- 1 cup celery chopped
- 1/4 cup garlic minced
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 14 ounces diced tomatoes with Italian seasonings
- 3 ounces tomato paste
- 1 1/4 teaspoon dried thyme
- 1 1/4 teaspoon dried basil
- 1 1/4 teaspoon dried oregano
- 1 tablespoon dried parsley
- 14 ounces plant-based ground beef
- 14 ounces cannellini beans rinsed and drained
- 1 cup ditalini pasta
Instructions
- Set a large soup pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and black pepper and continue cooking for 1 minute more.
- Add the vegetable broth, diced tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley. Stir to combine.
- Bring just to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
- While the chili simmers, cook the plant-based ground beef according to the package directions, then set aside. Cook the ditalini pasta according to package directions, drain, and set aside.
- When the simmer time is up, stir in the cooked ground beef, cannellini beans, and ditalini pasta. Continue simmering for 10 minutes to heat through. Adjust seasoning to taste and serve hot.
Video
Nutrition
This post was updated on March 25th, 2026.
prinzessbtrfly
is there a way to do this in the crock pot???
Holly
Great idea – I don't see why it wouldn't work on Low. Definitely still wait until the last 15 min. or so to add the pasta though so it doesn't turn to mush during the day. 🙂
prinzessbtrfly
ok, i figured that. Thanks so much. 🙂 it's just getting cold in MO and i recently got the insane craving for chili. 😀 do you think i just boil my noodles first and then dump them in or do it a different way….
Christy
Thank you so much for this recipe. We made this for Christmas Eve and it was perfect. Definitely double recipe so there are leftovers. One pot served 8 of us a generous amount. Sharing this with everyone.
Kayla DiMaggio
Totally digging this Italian Chili. Such an easy recipe to make during the school year!
thiswifecooks
Yay! We love it, too! Thanks, Kayla!
Stef
This looks Incredible! Like the idea of Italian Seasonings!
Chrissaysnature
This Italian chili is the ultimate comfort food! I tried many chili recipes, but this one seems to be just so special. Thanks for the recipe.
Lucy
This is such a hearty comforting meal packed full of nutritious ingredients. Thank you for sharing!
Anaiah
Loving this vegan Italian chili! It’s the ultimate comfort food and packed with flavor. I’m sure we’ll be making it more often as it starts to get cooler.
Joshua
Wow! This was a super comforting bowl of chili! It’s my new go to recipe when I miss meat. The texture is spot on and this dish is full of flavor!
Julia
We loved this recipe. It turned out so well thanks to your instructions. It was flavourful and just plain delicious. We’ll be eating this again and again I think. Thank you.