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!
Cook Time 5 hours
Total Time 5 hours
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Could be anywhere between 4-6 hours on high and 8-10 on low heat.