Smoky Sausage and Bean Chili
- Ready In:
- 5hrs 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 onions, minced
- 2 red bell peppers, stemmed, seeded, and minced
- 59.14 ml chili powder
- 44.37 ml vegetable oil
- 5 garlic cloves, minced (2.5 tsp pre-minced)
- 14.79 ml ground cumin
- 14.79 ml dried oregano
- 709.77 ml low sodium chicken broth
- 453.59 g dried navy beans, picked over and rinsed
- 453.59 g kielbasa, sliced 1/2 in. thick
- 226.79 g andouille sausages, cut into 1/2 in. pieces
- 29.58 ml low sodium soy sauce
- 14.79 ml brown sugar
- 14.79 ml minced canned chipotle chile in adobo
- 4.92 ml liquid smoke (Wright's all natural Hickory Seasoning recommended)
- 2 bay leaves
- salt
- pepper
- 3 scallions, sliced thin
directions
- Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker.
- Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
- Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.
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