Smoky Sausage and Bean Chili

Smoky Sausage and Bean Chili

The highly anticipated mild Spring temperatures are on their way, so I wanted to squeeze in one last hearty, spicy chili before I really go all out with the lighter fare! This chili is even better because it's made in the slow cooker. The preparation is really easy, and don't you just love coming home at 6:00 to dinner ready to eat? This is a seriously delicious one-pot meal!

Smoky Sausage and Bean Chili
Recipe makes 6-8 servings
Recipe adapted from Slow Cooker Revolution

2 onions, minced
2 red bell peppers, stemmed, seeded, and minced
1/4 cup chili powder
3 Tbsp vegetable oil
5 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
3 cups low-sodium chicken broth
2 and 1/2 cups water
1 lb dried navy beans, picked over and rinsed
1 lb kielbasa sausage, sliced 1/2 inch thick
8 oz andouille sausage, sliced 1/2 inch thick (I substituted smoked sausage)
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp minced canned chipotle chile in adobo sauce
1 tsp liquid smoke
2 bay leaves
Salt/Pepper
3 scallions, sliced thinly

In a microwave-safe bowl, microwave the onions, bell peppers, chili powder, oil, garlic, cumin, and oregano, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Season with salt and pepper, and transfer the mixture to the slow cooker.

Add the broth, water, beans, sausages, soy sauce, brown sugar, chipotles, liquid smoke, and bay leaves into the slow cooker. Stir together with the vegetable mixture. Cover and cook until the beans are tender, 9 to 11 hours on low (recommended) or 5 to 7 on high.

Before serving, skim any fat from the surface and discard the bay leaves. Season with salt and pepper to taste, and sprinkle scallions on each serving.

Source: http://www.busylittlekitchen.com/2011/03/smoky-sausage-and-bean-chili.html

Freezer Notes: Keli used chicken base in the recipe and we had to add 2 - 3/4 cups of water.