Smoky Sausage And Bean Chili

• 2 onions, minced
• 2 red bell peppers, stemmed, seeded, and minced
• 1/4 cup chili powder
• 3 tablespoons vegetable oil
• 5 garlic cloves, minced (2.5 tsp pre-minced)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3 cups low sodium chicken broth
• 1 lb dried navy beans, picked over and rinsed
• 1 lb kielbasa, sliced 1/2 in. thick
• 8 ounces andouille sausages, cut into 1/2 in. pieces
• 2 tablespoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon minced canned chipotle chile in adobo
• 1 teaspoon liquid smoke (Wright's all natural Hickory Seasoning recommended)
• 2 bay leaves
• salt
• pepper
• 3 scallions, sliced thin

1. Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker.
2. Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
3. Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.

onions, red bell peppers, chili powder, vegetable oil, garlic, ground cumin, oregano, chicken broth, navy beans, kielbasa, andouille sausages, soy sauce, brown sugar, liquid smoke, bay leaves, salt, pepper, scallions

Taken from www.food.com/recipe/smoky-sausage-and-bean-chili-486418 (may not work)