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Slow Cooker Sausage and Bean Chili Recipe

Updated on April 10, 2013

Looking for a hearty and unique dinner recipe that you can make in your Crock Pot? Try this delicious and hearty sausage and bean chili for a unique slow cooker meal idea.

Keep in mind that this is one of those dishes that you really have to taste to understand. It may seem kind of strange at first glance, but it's really a great slow cooker recipe. This dish is kind of a combination chili/ soup/ stew/ jambalaya dish that tastes really great. No matter what you end up calling this tasty entrée, you'll probably reach for seconds and you'll like make it again and again.


  • 2 pounds smoked sausage (your favorite variety; I usually use beef or turkey sausage)
  • 1 can of kidney beans
  • 1 can of great northern beans
  • 1 can of pinto beans
  • 1 can of chickpeas (aka garbanzo beans)
  • 1 small onion, diced
  • 1 cup of water
  • 1 8 ounce can of tomato sauce
  • 1 teaspoon of minced garlic
  • 1 bay leaf
  • 2 teaspoons of Tony Chacheres Creole Seasoning


Cut the sausage into one inch pieces. Drain and rinse all of the beans. Place all ingredients in your slow cooker, stirring gently. Simmer on low for 4 - 6 hours. Remove the bay leaf before serving.

Serving Suggestions:

  • This dish tastes great by itself. As with beef chili recipes, many people enjoy eating this dish served over rice. It tastes great over white, brown, or wild rice.
  • Add a green salad and a corn muffin or some crackers, and you have a complete and nourishing meal.
  • If you want it to taste a little more like a traditional chili, you can substitute chili powder and cumin for the Creole seasoning.

Leftover Recipe Suggestion:

If you're looking for something different to do with the leftovers, drain the liquid from some of the chili. Use it as filling for quesadillas or burritos for a tasty twist on a quick meal prepared with tortillas.


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