White Bean Chili with Andouille Sausage | Notes: |
Serves 12
Ingredients
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
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.
24 | 25 |
