Calphalon 1779208, User Manual

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White Bean Chili with Andouille Sausage
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
½ tsp. 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.