Slow Cooker Sausage and Bean Chilli

Written by Karen Coakley

Bean Chilli Featured Image

This Sausage and Bean Chilli is packed full of flavour and natural goodness.

We’re huge fans of Chilli here and it quiet often features in a Saturday night ‘Taco Bowl’ watching a Movie with the boys served on homemade chips and topped with sourcream, grated cheddar, salsa, jalapenos and tomato salsa.

This is a gorgeous version using Sausages and Beans and cooking it in the Slow Cooker keeping it light on the pocket and leaving you free to enjoy your day.

You can go for an entirely vegetarian option and the Fajita mix below is delicious sprinkled over panfried Chicken, Mushrooms, Peppers and Onions and served in a wrap for a tasty Fajita

Serving suggestions:

In a lunchtime wrap with lettuce, cheddar, sour cream and salsa.

In a Saturday night Fake Away ‘Chill Bowl’ on top of homemade oven fries topped with jalapenos, melted cheese, sour cream and coriander.

Or a healthy mid-week supper with couscous and fat free fromage frais.



  1. Heat the oil in a shallow frying pan and brown the sausages all over. Remove from the pan and cut into bite sized chunks.
  2. Place all the ingredients into a Slow Cooker, fill the emptied tomato can about 1/3rd of the way up with water and add this to the rest of the ingredients.
  3. Cook in high for 3 hours and turn to low for another 2 hours. I removed the lid for the last half hour of cooking and turn it up to high to let some of the liquid evaporate so it gets a nice thick consistency.
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