Easy Slow Cooker Chili Recipe

Hearty chili is great on cold days, but there are times it takes forever to make. This recipe makes a thick and filling chili that cooks while you’re at work. The left overs freeze well and great to keep on hand for cold days! Toss this chili together to have a warm and yummy dinner waiting when you get home.

Ingredients

• 1 lb spicy bulk Pork Sausage, crumbled
• 1 lb sweet bulk Pork Sausage, crumbled
• 1/2 cup Chicken Stock
• 4 cloves Garlic, finely chopped
• 1 medium White Onion, finely chopped
• 2 stalks Celery, toughed ends removed and chopped into small pieces
• 2 Carrots, peeled and chopped into small pieces
• 2 cans (15 oz.) WhiteBeans, drained and rinsed
• 2 cans (15.5 oz.) Red Kidney Beans, drained and rinsed
• 2 cans (28 oz.) Tomato Puree
• 1 can (6 oz.) Tomato Paste
• 1 can (28 oz.) Petite-cut Tomatoes, undrained
• 3 Tbsp Chili Powder
• 2 tsp Oregano, dried
• 1 tsp Cayenne Pepper
• 1 cup water, if needed
• Salt, to taste

Garnish, (optional)

• 8 oz. shredded Cheddar Cheese
• 3/4 cup chopped Red Onion
• 2 fresh Jalapeno peppers, sliced

Directions

1. Brown your sausage over medium heat until cooked through, drain the extra grease from the pan. Add your cooked sausage to your slow cooker.
2. In the same pan, deglaze with chicken stock and scrape up any of the caked on bits with a wooden spoon. Add in your olive oil, garlic and onion and cook until softened. Add in your celery and carrots and cook for an additional 3 minutes. Add to your slow cooker.
3. Add in your white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, and your spices to your slow cooker. Mix to combine all of your ingredients.
4. Cook on high for 4 hours or low for 8 hours. Salt and Pepper to taste. Top with cheese, jalapenos, onion and even sour cream.

Print

Yum

Easy Slow Cooker Chili Recipe

Ingredients

• 1 lb spicy bulk Pork Sausage, crumbled
• 1 lb sweet bulk Pork Sausage, crumbled
• 1/2 cup Chicken Stock
• 4 cloves Garlic, finely chopped
• 1 medium White Onion, finely chopped
• 2 stalks Celery, toughed ends removed and chopped into small pieces
• 2 Carrots, peeled and chopped into small pieces
• 2 cans (15 oz.) WhiteBeans, drained and rinsed
• 2 cans (15.5 oz.) Red Kidney Beans, drained and rinsed
• 2 cans (28 oz.) Tomato Puree
• 1 can (6 oz.) Tomato Paste
• 1 can (28 oz.) Petite-cut Tomatoes, undrained
• 3 Tbsp Chili Powder
• 2 tsp Oregano, dried
• 1 tsp Cayenne Pepper
• 1 cup water, if needed
• Salt, to taste
• Garnish, (optional)
• 8 oz. shredded Cheddar Cheese
• 3/4 cup chopped Red Onion
• 2 fresh Jalapeno peppers, sliced

Instructions

1. Brown your sausage over medium heat until cooked through, drain the extra grease from the pan. Add your cooked sausage to your slow cooker.
2. In the same pan, deglaze with chicken stock and scrape up any of the caked on bits with a wooden spoon. Add in your olive oil, garlic and onion and cook until softened. Add in your celery and carrots and cook for an additional 3 minutes. Add to your slow cooker.
3. Add in your white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, and your spices to your slow cooker. Mix to combine all of your ingredients.
4. Cook on high for 4 hours or low for 8 hours. Salt and Pepper to taste. Top with cheese, jalapenos, onion and even sour cream.

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Becky

Owner and Editor at Week99er

Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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