Slow Cooker Chili With Pinto Beans and Sausage–make homemade chili with dried beans at home in your slow cooker. Sliced smoked sausage gives this chili a boost of flavor and no browning is required!
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Slow Cooker Chili With Pinto Beans and Sausage
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
Make homemade chili with dried beans at home in your slow cooker. Sliced smoked sausage gives this chili a boost of flavor and no browning is required!
Ingredients
Units
Scale
- 1 1/3 cup dried pinto beans or dried kidney beans
- 1 tsp salt
- 4 celery stalks, diced
- 2 cups diced onion
- 2 Tbsp chili powder
- 6 garlic cloves
- 1 tsp cumin
- 2 tsp salt
- 3 cups water
- 1 lb smoked sausage, quarter inch slices
- 1 Tbsp brown sugar
- 1 (14 oz) can diced or stewed tomatoes
- 2 Tbsp tomato paste
- Toppings: cheese, fritos, sour cream
Instructions
- The night before you want the chili, soak the beans in plenty of water overnight with the tsp of salt. The next morning, drain the water and rinse off the beans.
- Add the beans to the slow cooker along with celery, onion, chili powder, garlic cloves, cumin, salt, water and smoked sausage. Stir to combine
- Cover and cook on LOW for 8-10 hours, until beans are soft and flavors blended. Add in brown sugar, tomatoes and tomato paste. Add salt and pepper to taste and more spices, if needed.
- Serve with desired toppings.
And if you’re in love with soups this winter like I am, it’s actually National Soup Day today! I’m going to celebrate by posting 23 soup recipes that will warm you up in no time.
- Turkey Meatball Pho from Foodie with Family
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- Italian Spinach and Orzo Soup from Real Mom Kitchen
- Vegan Cheeseburger Soup from Namely Marly
- Creamy Tortellini and Sausage Soup from Baking with Blondie
- Broccoli Cheese Soup from Yellow Bliss Road
- Curried Chicken Noodle Soup from Life Made Simple
- Bacon Clam Chowder from The Baker Upstairs
- Brunswick Stew from Hey Grill Hey
- Loaded Baked Potato Soup from Ashlee Marie
- Cheesy Lasagna Soup from Gather For Bread
- Instant Pot Skinny Steak Soup from Sweet C’s
- Slow Cooker White Chicken Chili
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- Chicken Mushroom Tortellini Soup
- Pepperoni Pizza Chili
- Ham Lentil and Barley Soup
- Chicken Gnocchi Soup
- Slow Cooker Nacho Soup from Baked By Rachel
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- Slow Cooker Sweet Potato and Cauliflower Soup from Peas and Crayons
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Eileen says
This is delicious and very different from any chili I have made before. To be honest, I should say that I made some changes–omitted the tomato paste and only used 1 tsp. of brown sugar. My husband and I both loved it, and it is one of the easier crockpot chilis I’ve made. Thank you!
Karen says
You’re so welcome, Eileen 🙂
Kara says
I am always looking for ways to use up my dried beans. This soup looks fantastic, and with the sausage, I know my whole family would love it!
Mandy says
Always up for some chili, yum!
Kristin says
I love that there are so many different ways to make chili – this one looks fantastic!
Ashlee Marie says
YUM! I have got to convert more of my recipes into slow cooker versions – how delicious does this chili sound!!!
Rebecca {foodie with family} says
This sounds like a fantastic and budget friendly chili!
Susie says
My mom always made chili with dry beans! This looks pretty close to her recipe, I can’t wait to try it!
Alicia says
This looks delicious! I love cooking with dried beans because they’re so economical. This looks like the perfect way to use them!
Amber says
I’m going to make this but do you brown the meat first or just put it in I’m going to use ground beef
Karen says
No need to brown the meat first!
Anonymous says
if you don't have a microwave, would you recommend cooking step 2 ingredients on the stove, or just skipping step two and putting it all in the slow cooker?
[email protected] says
If you have time, I would saute on the stove!
Anonymous says
If it's too salty it's probably because you used salted canned beans, salted canned tomatoes, and salty sausage. If all three of these are salted you might not need additional salt!
[email protected] says
jzf, thanks for the comment! I guess the best advice is to salt and pepper to taste.
jzf says
2 tsp is TOO MUCH SALT!!! Almost ruined it.
Use half as much, and add more if needed.
[email protected] says
I think that each celery is a rib and the whole thing is a stalk?? I don't know 🙂
Anonymous says
My package of celery said stalks, is there really any difference?
I have this recipe started in the crock right now – used 1/2 hamburger and 1/2 sausage pieces – doubled the recipe since I have 4 teens. Will let you know what I think, but so far, it smells wonderful!
Karen says
ribs of celery!
Anonymous says
Do you mean ribs of celery or stalks
Karen says
To make it less spicy use 1/2 as much chili powder. Also, if you used a meat that was hot or even medium that could have added to the spiciness 🙂
Ella says
This chili is SPICY!
Suzanne says
I have a 15 month old am in the process of opening a gelato shop in my hometown and I have NO time. I think it's so important to eat "real food" even if your busy. I'm making this for dinner tomorrow night. I made a few substitutions based on what i had in my pantry. I used chopped sundried tomatoes instead of tomato paste and oil, used chopped fresh roma tomatoes instead of canned tomatoes and browned ground turkey with the onions and celery. I mixed it all up (minus the beans) and put it in the fridge to set in the slow cooker in the morning. I look forward to trying more of your recipes this year. Thank you!
Anonymous says
If you will add a teaspoon ground ginger, you will not have the gas. Learned this from an Indian friend. It works for any dried beans, etc.
Karen says
I know that soaking is annoying. But if you don't do it the beans just don't seem to turn out as well. Plus they'll be more gassy. 🙁
If you can't soak then consider using canned beans instead. (you won't need to cook as long)
Let me know if you have anymore questions!
Karen
Letters to My Little Ones says
What if I don't soak the dried beans first?