Description
This Slow Cooker Sausage and Bean Chili delivers a hearty, savory flavor with tender chunks of sausage and soft beans in a rich tomato broth, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 pound smoked sausage (such as kielbasa or andouille, sliced into ½-inch rounds)
- 1 medium red onion (sliced)
- 1 medium green bell pepper (sliced)
- 1 can (15 ounces) red kidney beans (drained and rinsed)
- 1 can (15 ounces) tomato broth
- Salt (to taste)
- 1 teaspoon ground cumin (optional)
- ½ teaspoon chili powder (optional)
Instructions
- Slice the sausage, onion, and green pepper into uniform pieces and place them in the slow cooker.
- Drain and rinse the kidney beans, then add them to the pot along with the tomato broth.
- Season with salt and optional spices, cover, and cook on Low for 6 to 7 hours.
- Check consistency near the end; reduce liquid if too thin or add water if too thick.
- Let rest for 10 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of water or broth to adjust consistency.