White Bean Chili with Andouille Sausage

Recipe By: Calphalon Team  -  Originally Published: 11/3/2010

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This alternative to traditional chili is great with rice or cornbread.

  • Servings: Serves 8 - 12
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée

Ingredients

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can butter beans, drained and rinsed

1 15.5-oz. can navy beans, drained and rinsed

2 leeks, sliced into 1/2-in. pieces

1 large onion, chopped

2 red bell peppers, seeded and cut into 1-in. pieces

4 medium carrots, sliced into 1/2-in. thick coins

2 c. celery, sliced into 1-in. pieces

2 12-oz. packages fully-cooked, Cajun-style Andouille sausage, sliced into 1-in. pieces

2 cloves garlic, minced

1 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1 tsp. fresh thyme leaves, chopped

1 bay leaf

3 c. chicken stock

2 c. kale, chopped

Directions

Place all ingredients, except the kale, into the slow cooker crock.

Cover and cook for 4 hours on High or until the vegetables are tender, but still hold their shape.

Add the kale during the last 30 minutes of cooking. 

Keep chili warm using the Warm setting until ready to serve. 

Serve hot over cooked rice or with cornbread.