Smoky Sausage and Bean Chili: Set your crock pot to low and let this chili cook all day long. It’s a bean chili recipe that’s chocked full of smoky sausage and chipotle peppers that will pack just the spicy punch you want in the middle of winter!
Do you have a favorite chili recipe? A go-to, never-fail, makes-everyone-happy chili? For me, it’s this black bean and beef chili. It used to be this turkey version, until I made that black bean and beef version.
Though, for the crock pot, this classic beef chili recipe is where it’s at!
If you can’t tell, a hot, steamy bowl of chili covered in my favorite toppings makes me really happy. Seven. So why another one now?
Well, it’s October, the start of chili season!! As soon as those temperatures drop back into the 60s during the day, I’m craving chili like nobody’s business.
And I felt like I needed another crock pot chili recipe in my life. I mean, how could I possibly resist a crock pot chili recipe that’s got beans and smoky sausage??
So as you can imagine, this smoky sausage and bean chili really hit all the marks. It’s another crock pot recipe, which means that I can swing the minimal prep time in the morning before work and then not feel like I have to rush home at night to cook dinner because this chili simmers away for up to 11 hours.
It’s chocked full of tender navy beans, smoky andouille sausage, and one of my favorite sausage varieties – kielbasa. Obviously, there’s a lot going on in this sausage chili, especially with a fair amount of spices and chipotle pepper added, but the result is a moderately spicy, completely addicting, warm and comforting bowl of chili.
We’re talking about a slow cooker chili that’s juuuust right. All of the flavors are well balanced and it’s a meal that’s FULL of protein and fiber so it keeps us full for longer too!
It’s an awesome way to welcome chili season – my favorite season.
- 2 medium onions, minced
- 2 red bell peppers, seeded and minced
- ¼ cup chili powder
- 3 tbsp canola oil
- 5 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 3 cups low-sodium chicken broth
- 2 ½ cups water
- 1 lb dried navy beans, picked over and rinsed
- 1 lb kielbasa, sliced ½-inch thick
- 8 oz andouille sausage, cut into ½-inch pieces
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp minced canned chipotle in adobo sauce
- 1 tsp liquid smoke
- 2 bay leaves
- Salt and black pepper
- Stir the onions, peppers, chili powder, oil, garlic, cumin, and oregano together in a medium heatproof bowl. Microwave on high for 5 minutes, stirring once halfway through the time.
- Add the onion mixture to the crock pot along with the broth, water, beans, kielbasa, andouille, soy sauce, sugar, minced chipotles, liquid smoke, and bay leaves. Stir everything together to combine well.
- Cook on low for 9 to 11 hours or high for 5 to 7 hours. Season with salt and pepper to taste. Serve with your favorite chili toppings. I allowed the chili to cook on low for 10 ½ hours and the beans were perfectly tender. Remember that crock pots vary in the way they cook so if yours runs hot, err on the lower end of the time frame. Also, older beans will take longer to cook so check the package date when buying your beans.
adapted from Slow Cooker Revolution by America's Test Kitchen
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