Smoky Three Bean Chili with Andouille Sausage

If you make this Smoky Three Bean Chili with Andouille Sausage, be sure to tag me on Instagram! (@zafo0d)

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 pound smoky andouille sausage (cut into half circles)

• 2 garlic cloves, minced

• 2 medium yellow onion, chopped

• 2 red peppers, seeded and chopped

• 3 carrots, peeled and chopped

• 2 teaspoons ground cumin

• 1 tablespoon smoked paprika

• 2 tablespoons chili powder

• 1 tablespoon chipotle chili powder

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper, more or less to your taste

• 1/2 teaspoon each salt and freshly ground pepper

• 2 tablespoons worcestershire sauce

• 3-4 cups low sodium chicken or vegetable broth

• 1 (6 ounce can) tomato paste

• 1 (28 ounce) can fire roasted tomatoes

• 1 (14 ounce) can white beans, drained

• 1 (14 ounce) can pinto beans, drained

• 1 (14 ounce) can black beans, drained

• 1 (14 ounce) can kidney beans, drained

• Greek yogurt, sour cream, cheddar cheese, avocado, cilantro, lime, for serving if desired

Instructions - Slow Cooker

1. On the stovetop, heat the olive oil in the bowl of your crockpot over medium heat (you can also use a skillet for this, but just makes for more dishes to clean!). When the oil shimmers, add the sausage, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and place the bowl back into the crockpot.

2. Add 3 cups broth, the tomatoes, Worcestershire sauce. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired.

3. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired.

4. During the last 15 or so minutes of cooking time, add the beans. Adding the drained beans last prevents them from becoming too mushy!

5. Ladle the chili into bowls. Top as desired, serve, and enjoy!