Panera Slow Cooker Sausage Chili Recipe

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Slow Cooker Sausage Chili

• prep time: 5 mins 
• cook time: 15 mins (plus 3 to 8 hours unattended)

Ingredients

Serves 6

2 tablespoons olive oil 1 pound lean (93 to 95%) ground turkey 8 ounces chorizo, removed from casings 1 large onion, finely chopped 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 tablespoon chili powder

2 cups low-sodium beef broth 1 can (14 ounces) low-sodium diced tomatoes 2 tablespoons minced canned chipotle chiles in adobo sauce 1 can (14 ounces) pink or pinto beans, rinsed and drained ½ cup shredded reduced-fat sharp cheddar 6 Panera Bread Sourdough Rolls

Directions

Step 1.

Heat 1 tablespoon of the oil in a large nonstick skillet on medium. Add the turkey and sausage and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Transfer it to a 5-quart slow cooker.

Step 2.

Add the remaining 1 tablespoon of oil to the skillet and then add the onion. Cook until lightly browned, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the flour and chili powder and cook, stirring constantly, for 1 minute. Add the broth, tomatoes (with juice), and chiles and stir over high heat until the mixture boils and thickens slightly, 2 to 3 minutes. Transfer it to the slow cooker. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.

Step 3.

Stir in the beans and cook on high for 10 minutes. Divide the chili among bowls and top each serving with an even sprinkling of cheese. Serve with the rolls for dipping.

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