A QUICK AND HEARTY RECIPE FOR PERFECT TO TOSS IN THE SLOW COOKER AND HAVE READY WHEN YOU WALK IN THE DOOR WITH A FEW SIMPLE INGREDIENTS AND SPICY SAUSAGE!
INGREDIENTS
FOR SLOW COOKER CHILI
- ▢2 ONIONS MINCED
- ▢2 RED PEPPERS STEMMED SEEDED AND MINCED
- ▢1/4 CUP CHILI POWDER
- ▢3 TBS VEGETABLE OIL
- ▢5 GARLIC CLOVES MINCED
- ▢1 TBS GROUND CUMIN
- ▢1 TBS DRIED OREGANO
- ▢4 CUPS CHICKEN BROTH
- ▢1 1/2 CUPS WATER
- ▢1 LBS DRIED NAVY BEANS RINSED AND PICKED OVER
- ▢1 LBS KIELBASA SAUSAGE CUT INTO 1/2″ SLICES
- ▢8 OZ ANDOUILLE SAUSAGE CUT INTO 1/2″ SLICES
- ▢2 TBS SOY SAUCE
- ▢1 TBS BROWN SUGAR
- ▢1 TBS MINCED CHIPOTLE IN ADOBO SAUCE
- ▢1 TSP LIQUID SMOKE
- ▢2 BAY LEAVES
- ▢SALT AND PEPPER
GARISH
- ▢3 SCALLIONS SLICED THIN
INSTRUCTIONS
PREP THE VEGGIES
- In a large microwave safe bowl, add the onions, red peppers, chili powder, vegetable oil, garlic cloves, cumin, and oregano.
- Microwave in 1 minute bursts for 5 minutes, until the onions are softened, stirring after every minute.
ADD TO SLOW COOKER
- Add the broth and water to the slow cooker. Stir in the onions, beans, and sausage.
- In a small bowl, whisk the soy sauce, brown sugar, minced chipotle, and liquid smoke.
- Stir into the slow cooker. Add the bay leaves and let cook on low for 9 to 11 hours.
- Let the chili chill for 5 minutes off heat. Skim and needed fat from the surface.
- Strain 1 cup of cooked beans into a shallow dish and mash with a potato masher.
- Stir the mashed beans back into the chili and allow to thicken 5 minutes. Season with salt and pepper as needed.
SERVE
- Ladle into bowls and serve with scallions.
