Slow Cooker Andouille and Bean Chili

Slow Cooker Andouille and Bean Chili

Deliciously spicy and filling this Slow Cooker Andouille and Bean Chili will warm you right up on those chilly nights!
Course Chili
Cook Time 5 hours
Total Time 5 hours
Servings 4
Author Tempie Hughes


  • 1 lb . dried pinto beans , soaked for 8 hours or overnight, drained and rinsed
  • 1 (12 oz) pkg. of fully cooked andouille sausage, sliced into 1/2 inch pieces
  • 1 tbsp . ghee or olive oil
  • 1 large red bell pepper , diced
  • 2 medium white onions , minced
  • 1 jalapeno , minced
  • 4 cloves garlic , minced
  • 1 tbsp . smoked paprika
  • 1 tbsp . ground cumin
  • 1 tsp . oregano
  • 2 bay leaves
  • 1/2 tsp . fine sea salt
  • 2 cups of chicken stock
  • 2 cups of water
  • Toppings:
  • sour cream
  • scallions


  • Drain the soaked beans and give them a rinse.
  • In a large skillet, heat one tbsp. of olive oil over medium-high heat. Add the onions and jalapenos to the pan and cook until softened, about 7-8 minutes. Stir in the garlic and spices and let cook for another minute. Place into the slow cooker.
  • Stir in the chicken stock, water, beans and bay leaves. Cover and cook on high until beans are tender, about 5-6 hours.


Cooking times may vary based on your slow cooker, the age of your beans and whether you choose to soak the beans or not.
Could be anywhere between 4-6 hours on high and 8-10 on low heat.