Four Bean Spicy Chili: A Bold Slow Cooker Favorite
For a hearty, flavor-packed meal that warms the soul, this Four Bean Spicy Chili Slow Cooker Recipe is a must-try. Combining spicy Italian sausage, ground turkey, a variety of beans, and a fiery blend of peppers and seasonings, this chili delivers a robust kick that’s perfect for chilly days or game-day gatherings. The slow cooker makes preparation a breeze, allowing the rich flavors to meld together effortlessly for a crowd-pleasing dish.
Four Bean Spicy Chili: A Bold Slow Cooker Favorite
8
servings30
minutes3
hours165
kcalIngredients
1 pound ground Italian sausage, spicy
1 pound ground turkey
2 tablespoons fresh garlic
2 tablespoons olive oil
1 small yellow onion, diced
1 red bell pepper, diced
1 can (15 ounces) diced tomato
1 can (5 ounces) green chiles
1 habanero pepper, diced
1 jalapeño pepper, diced
1 tablespoon Worcestershire sauce
1 jar (16 ounces) thick and chunky salsa
1 can (7 3/4 ounces) hot tomato sauce
12 ounces IPA beer
1/2 bottle red wine
12 ounces chili sauce
1/2 cup chili seasoning
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped cilantro
Shredded cheese (for garnish)
Sour cream (for garnish)
Diced onions (for garnish)
Directions
- In a large frying pan, heat the olive oil over medium-high heat and brown the spicy Italian sausage and ground turkey until fully cooked. Transfer the cooked meat to your slow cooker.
- Reduce the frying pan heat to medium, add the diced onion and red bell pepper, and sauté for 5 minutes until softened. Stir for an additional minute, then transfer to the slow cooker.
- Add the fresh garlic, diced tomato, green chiles, diced habanero pepper, diced jalapeño pepper, Worcestershire sauce, thick and chunky salsa, hot tomato sauce, IPA beer, red wine, chili sauce, chili seasoning, cannellini beans, black beans, pinto beans, kidney beans, and chopped cilantro to the slow cooker.
- Stir all ingredients together to combine thoroughly.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 3 to 4 hours, until the flavors have melded and the chili is heated through.
- Ladle into bowls, garnish with shredded cheese, sour cream, and diced onions, and serve warm.
Why You’ll Love This Recipe
This Four Bean Spicy Chili is a bold, satisfying dish that brings together a variety of textures and flavors. The combination of four types of beans adds heartiness, while the spicy sausage, habanero, and jalapeño peppers give it a fiery kick. The addition of IPA beer and red wine elevates the depth of flavor, making this chili stand out from the rest. With minimal prep and the convenience of a slow cooker, it’s an ideal recipe for feeding a crowd or enjoying leftovers throughout the week.
Serving Suggestions
Serve this chili hot with your favorite garnishes like shredded cheese, sour cream, and diced onions for a classic touch. Pair it with cornbread, tortilla chips, or warm focaccia bread to soak up the rich broth. For a lighter meal, add a side of coleslaw or a green salad to balance the spice.
Tips for Success
- For a milder chili, reduce or omit the habanero and jalapeño peppers, or substitute with milder green bell peppers.
- Rinse and drain the beans thoroughly to control the sodium content and ensure a balanced flavor.
- Stir the chili occasionally during cooking to distribute the flavors evenly.
- If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking on HIGH to let some liquid evaporate.
This Four Bean Spicy Chili Slow Cooker Recipe is a vibrant, robust dish that’s perfect for anyone who loves bold flavors. Whether you’re hosting a gathering or craving a comforting meal, this chili delivers warmth and satisfaction in every bite.
