Crock-Pot White Bean Sausage Chili
This is one of those chili recipe that comes together pretty quickly. The hardest part I would dare say is about 10 minutes to brown and crumble your Italian sausage in a skillet.
After your sausage is cooked you just go ahead and dump that in your slow cooker. Then cook up your onion in the same pan with just a tad of olive oil. You don’t want to brown the onion…just cook them up until they are tender and starting to turn translucent. This step just adds a nice flavor profile to the chili and makes the onion mild and sweet.
We like us some sweet and mild onion!
Everything else from there on out is dump some beans, canned tomatoes and some lovely spices that compliment the sausage into your trusty slow cooker and let it simmer away on low for only 4 hours. You could probably stretch this out to 5 or 6 hours if you wanted though.
And then serve your chili in bowls with some lovely mozzarella cheese (which again compliments the Italian sausage) and let that melt all in there..getting nice and gooey and stringy like only mozzarella can!
And of course…enjoy!