Four Bean Spicy Crockpot Chili

Name: Four Bean Spicy Crockpot Chili
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 15 people
Ingredients: 1 lb. ground Italian sausage, spicy; 1 lb. ground turkey; 2 Tbsp. olive oil; 1 small yellow onion, diced small; 1 red bell pepper, diced small; 2 Tbsp. fresh garlic, minced; 1, (15 oz.) can diced tomatoes; 1, (5 oz.) can Ortega green chiles; 1 Habanero pepper, diced small (optional); 1 jalapeño, diced small; 1 Tbsp. Worcestershire sauce; 1, (16 oz.) jar thick and chunky salsa; 1, (7 3/4 oz.) can El Pato hot tomato sauce; 12 oz. IPA beer; 1/2 (bottle) red wine (375 ml) Merlot, Pinot Noir or Cabernet Sauvignon all work well. Use beef broth as a substitute if you prefer to leave the alcohol out; 12 oz. chili sauce; 1/2 cup chili seasoning*; 1, 15 oz. can cannellini beans; 1, 15 oz. can black beans; 1, 15 oz. can pinto beans; 1, 15 oz. can Kidney Beans; 1/2 cup chopped cilantro; topping ideas: cheese, sour cream, corn bread, avocado, red onions, etc

User Reviews

4.8

96 reviews

Excellent

Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings
15 people
Calories
266 kcal
Course
Main Course
Cuisine
American

Four Bean Spicy Crockpot Chili

Ulric Williams

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This Four Bean Spicy Chili is filled with vibrant colors, bold flavors, and is so comforting. It's also convenient since this chili is slow-cooked to perfection, allowing you to set it and forget it, making it a perfect choice for busy days when you want a homemade meal without the fuss. Topped with a dollop of cool sour cream, a sprinkle of sharp cheddar cheese, and a handful of fresh chopped cilantro, this chili is a crowd-pleaser at potlucks, game day gatherings, or simply for cozy evenings at home!

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Ingredients

Servings

1 lb. ground Italian sausage, spicy
1 lb. ground turkey
2 Tbsp. olive oil
1 small yellow onion, diced small
1 red bell pepper, diced small
2 Tbsp. fresh garlic, minced
1, (15 oz.) can diced tomatoes
1, (5 oz.) can Ortega green chiles
1 Habanero pepper, diced small (optional)
1 jalapeño, diced small
1 Tbsp. Worcestershire sauce
1, (16 oz.) jar thick and chunky salsa or any brand is fine
1, (7 3/4 oz.) can El Pato hot tomato sauce
12 oz. IPA beer
1/2 (bottle) red wine (375 ml) Merlot, Pinot Noir or Cabernet Sauvignon all work well. Use beef broth as a substitute if you prefer to leave the alcohol out.
12 oz. chili sauce Heinz
1/2 cup chili seasoning*
1, 15 oz. can cannellini beans rinsed & drained
1, 15 oz. can black beans rinsed & drained
1, 15 oz. can pinto beans rinsed & drained
1, 15 oz. can Kidney Beans rinsed & drained
1/2 cup chopped cilantro
topping ideas: cheese, sour cream, corn bread, avocado, red onions, etc.

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Instructions

In a large frying pan, brown sausage and ground turkey with olive oil over medium-high heat. Once cooked, pour into bottom of crockpot/slow cooker. You need at least a 6QT slow cooker for this recipe.
Turn the heat down to medium and sauté the onions and bell pepper for ~5 minutes, stirring occasionally, then add the garlic and stir for ~1 minute or until fragrant.
Transfer to crockpot/slow cooker with the sausage and ground turkey.
Pour all remaining ingredients onto the meat/onion mixture into the clockpot/slow cooker. I know it's a lot of ingredients, but trust me it all comes together and is SO good.
Stir all ingredients together and set the crockpot/slow cooker on low for ~4-6 hours, or on high for ~3-4 hours. Taste and adjust any seasonings as needed.
Serve with corn bread and garnish with cheese, onions, sour cream, avocado or any of your favorite chili toppings. Enjoy!!

Equipments used:

Notes

Prep the seasonings the day before, or in advance, so it makes it easy to pour all seasonings in at once! Homemade chili seasoning recipe can be found here. OR buy a packet or 2 of your favorite chili seasoning from the store.
Stove top: You can also make this recipe on the stove. Brown the ground turkey and sausage with the olive oil in a large stock pot over medium heat. Remove from pan and sauté onions and bell peppers. Then add the meats back in with all of the other remaining ingredients. Bring to a boil, then cover and simmer for at least 1-2 hours, stir occasionally.
Storage: I think this chili gets better on days 2 and 3 once the flavors really have time to meld together! When properly stored in an airtight container in the refrigerator, can last for about 3 to 4 day
Vegetarian option: Ditch the ground turkey and sausage and make it a vegetarian friendly chili!