Slow Cooker Beef and Spicy Sausage Chili

Fall and chili are the perfect pair, right? I think this is my favorite chili recipe so far. The combination of ground beef and spicy sausage (you can also use mild) gives this recipe so much flavor. It requires minimal prep, cooks in the slow cooker and is ready when you get home after a long day.

Ingredient Notes and Health Benefits:

Ground Beef: I try to buy organic ground beef and the option that is the leanest

Spicy Sausage: You can also use a mild sausage if you aren’t a fan of spice

Red Bell Peppers: High in vitamin C, B6 and folate

Diced Tomatoes: I buy these in a can, when you add them to the slow cooker, add the entire can (tomatoes and tomato juice)

Kidney Beans: A great source of plant based protein, they are also high in fiber and antioxidants

Seasoning: I like to make my own, but you can also purchase a premade packet of chili seasoning instead.

How to Make Slow Cooker Beef and Spicy Sausage Chili

We will begin by cooking the meat. To do this, remove the sausage meat from the casing and add it to the skillet.  Add the ground beef to the same skillet.  Brown meat, breaking it up as it cooks (about 5 min).  While the meat is cooking, chop bell peppers and onion and then add them to the skillet. Cook for another 3 minutes. Add ingredients from the skillet to the slow cooker. Drain beans and rinse, add to slow cooker, too. Next, add tomatoes, tomato paste, broth and seasonings (and Worcestershire if you’re using it) to the slow cooker. Mix to combine all ingredients. Cook on low for 6 hours. Top with shredded cheese and tortilla chips.

Slow Cooker Beef and Spicy Sausage Chili

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Serves: 6 Prep Time: 10 Minutes Cooking Time: 6 Hours 6 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 lb ground beef
1 lb spicy (or mild) sausage
1 onion, diced
2 red bell peppers, chopped
1 green bell pepper, chopped
30 oz canned diced tomatoes
30 oz kidney beans
15 oz pinto beans
2 tbsp worcestershire (optional)
2 tbsp tomato paste
1 cup low sodium vegetable broth
Seasoning:
2 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1 tsp ground black pepper
Toppings:
Lite mexican shredded cheese
Black bean and quinoa tortilla chips

Instructions

1. Remove sausage meat from casing and add to skillet.  Add ground beef to the same skillet
2. Brown meat, breaking it up as it cooks (about 5 min)
3. Chop bell peppers and onion
4. Add bell peppers and onion to skillet and cook another 3 minutes.  Add ingredients from skillet to the slow cooker. 
5. Drain beans and rinse, add to the slow cooker
6. Add tomatoes, tomato paste, broth and seasonings (and Worcestershire if you're using it) to slow cooker. Mix to combine all ingredients. 
7. Cook on low for 6 hours
8. Top with shredded cheese and tortilla chips