Calphalon 1779208 manual White Bean Chili with Andouille Sausage

White Bean Chili with Andouille Sausage Notes:

Serves 12

Ingredients

1-15½ oz. can cannellini beans, drained & rinsed 1-15½ oz. can butter beans, drained & rinsed 1-15½ oz. can navy beans, drained & rinsed

2 leeks, sliced into ½" pieces

1 large onion, chopped

2 red bell peppers, seeded and cut into 1" pieces 4 medium carrots, sliced into ½” thick coins

2 c. celery, sliced into 1" pieces

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

2 cloves garlic, minced

1 tsp. salt, or to taste

½tsp. 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.

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