Smoky Sausage And Bean Chili - cooking recipe

Ingredients

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

Preparation

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.
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.
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.