Pinto Bean Chili With Mexican Sausage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
  • To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
  • Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
  • Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
  • Add in sausage slices.
  • Cover and cook on LOW for 9-12 hours, stirring occasionally.
  • During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
  • If the chili is too thin, leave the lid off and cook a bit longer.
  • Serve with the toppings of your choice.
Advertisement