Slow Cooker Sausage Chili
Warm up with a bowl of this hearty chili that’s perfect for the whole family! It’s lower in sodium than traditional chili and easy to prepare. The beans in this dish are a great source of fiber and protein, which help to keep you full and satisfied. In addition, the tomatoes add great flavor while providing various vitamins & antioxidants.
Prep Time: 10 mins | Cook Time: 4-6 hours Total Time: 5 mins | Yield: 6 servings
Ingredients
1 pound ground pork sausage*
1 can (14.5 oz) fire-roasted & garlic diced tomatoes
1 can (14.5 oz) no salt added diced tomatoes
1 small/medium yellow onion, diced
1 cup frozen corn
1 tablespoon vegetable bouillon base**
4 cups water**
1 can (15.5 oz) no salt added pinto beans
1 can (15.5 oz) no salt added light red kidney beans
1 can (15.5 oz) garbanzo beans
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic power
2 bay leaves
Salt & pepper, to taste
Medium cheddar cheese, shredded, for topping
Instructions
Add the ground pork sausage to a slow cooker, breaking it up into small pieces using your hands or a spoon.
Add the diced tomatoes, diced onion, corn, vegetable bouillon base, and water to the slow cooker.
Drain and rinse all of the beans and add them to the slow cooker as well.
Add the chili powder, paprika, ground cumin, onion powder, garlic powder, bay leaves, and some salt & pepper to the slow cooker.
Give everything a stir, cover, and cook for 4 hours on high or 6 hours on low. Stir occasionally while cooking.
Once cooked, adjust the seasoning if needed. Portion into bowls, and add cheddar cheese. Enjoy!
* Ground beef can be substituted for the pork sausage.
** Four cups of vegetable broth can be substituted for the vegetable bouillon base and water.
