Multi-Cooker Chili with Hillshire Farm® Smoked Sausage
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Description
Programmable pressure cookers, aka multi-cookers, help make this hearty chili recipe an easy, no fuss option for any night. You'll want to soak the beans overnight - this simple step yields a great texture and really brings out the smoky flavor of the sausage. Serve with your favorite toppings.
Ingredients
- 1 cup dried pinto beans
- 1 cup dried black beans
- 1 tablespoon olive oil
- 1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/2-inch-thick slices
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 (1.25 ounce) package chili seasoning mix
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 3 cups chicken stock
Directions
- 1. Place the beans in a large mixing bowl and add 6 cups of water. Let rest for 8 to 12 hours. Drain.
- 2. Using the Saute function, heat the multi-cooker over high heat. Add the olive oil then smoked sausage and cook, stirring occasionally, for 5 to 6 minutes, until lightly browned and some of the fat has rendered. Remove with a slotted spoon to a plate.
- 3. Add onion, bell pepper, and garlic. Cook 3 minutes, stirring occasionally. Add the salt, chili seasoning, beans, diced tomatoes, and chicken stock. Stir well to combine, scraping browned bits from the bottom of the pot.
- 4. Lock the lid in place and turn the top valve to seal. Set the multi-cooker to cook at high pressure for 20 minutes. Allow 10 to 15 minutes for pressure to build. Let pressure release naturally for 15 minutes, then release remaining pressure manually.
- 5. Return the sausage to the pot and stir well to combine.
Nutrition Facts
serving: 8 cups
calories: 339.2 kcal
carbohydrates: 31.7 g
protein: 15.1 g
saturated fat: 5.7 g
cholesterol: 31.3 mg
sodium: 1480.6 mg
fiber: 7.7 g
sugar: 4 g
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