Simple Slow Cooker Smoked Sausage Chili | Kita Roberts

Simple Slow Cooker Smoked Sausage Chili

Author Kita Roberts


  • 2 onions minced
  • 2 red peppers stemmed seeded and minced
  • 1/4 cup chili powder
  • 3 tbs vegetable oil
  • 5 garlic cloves minced
  • 1 tbs ground cumin
  • 1 tbs dried oregano
  • 4 cups chicken broth
  • 1 1/2 cups water
  • 1 lbs dried navy beans rinsed and picked over
  • 1 lbs kielbasa sausage cut into 1/2" slices
  • 8 oz andouille sausage cut into 1/2" slices
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 1 tbs minced chipotle in adobo sauce
  • 1 teas liquid smoke
  • 2 bay leaves
  • salt and pepper
  • 3 scallions sliced thin


  • In a large microwave safe bowl, add the onions, red peppers, chili powder, vegetable oil, garlic cloves, cumin, and oregano. Microwave in 1 minute bursts for 5 minutes, until the onions are softened, stirring after every minute.
  • Add the broth and water to the slow cooker. Stir in the onions, beans, and sausage.
  • In a small bowl, whisk the soy sauce, brown sugar, minced chipotle, and liquid smoke. Stir into the slow cooker. Add the bay leaves and let cook on low for 9 to 11 hours.
  • Let the chili chill for 5 minutes off heat. Skim and needed fat from the surface. Strain 1 cup of cooked beans into a shallow dish and mash with a potato masher. Stir the mashed beans back into the chili and allow to thicken 5 minutes. Season with salt and pepper as needed.
  • Ladle into bowls and serve with scallions.