I’m always searching for new and exciting recipes to share and
this Andouille chili recipe certainly delivers. Not only is it
different, but it’s very tasty and simple! The use of a
crockpot is an added bonus because it can be put on to cook before
the day starts and will be ready for dinner.
This Andouille chili recipe is a guest post by Tina Engberg.
Tina is an avid lover of all things related to food,
cooking and nutrition. A former professional candy-maker, professed
grocery store junkie, and organic gardener, she is willing to take
almost any recipe out for a spin. You can check out more of
her recipe musings at
Andouille Crockpot Chili Ingredients
Cooking time: in crockpot on low heat
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 green pepper, cored and chopped
• 1, 28 oz. can diced tomatoes
• 2, 29 oz. cans tomato sauce
• 1 6 oz. can tomato paste
• 1 tsp. cumin
• 1/2 tsp. black pepper
• 6-7 links precooked chicken andouille sausage, diced
• 1 16 oz. can light kidney beans, drained
• 1 15.5 oz. can cannellini beans, drained
Andouille Chili Recipe Directions
Place vegetables, tomato products, chicken andouille and spices
into the crockpot, cover, and cook on crockpot’s low heat setting
for 4-6 hours.
Fifteen minutes before serving, add the drained beans to the
cooked chili. Stir. Cover and allow beans to heat up before serving
Ladle out into bowls and serve.
delicious and perfect! how much easier can you get!
submitted by Joshua