One of my favorite things growing up used to be when my mom would make kielbasa, pinto beans and sauerkraut in the crockpot. She only did it once in a while, for events like the Super Bowl, and usually in the winter months. I cooked this a few months ago, I am just a little slow on the posting. File this away for that first chilly day this year! It’s so easy to do, and in the winter, I find the crockpot is my best friend!

I find that people either LOVE this or hate it. And that stems from a love or hate of sauerkraut. If you are unsure about sauerkraut, maybe not the best first dish to try it with.

Also, I just want to say what a GODSEND the Tofurky company is. I adore them!

2 cans of pinto beans
2 quart jars of sauerkraut (Mine was homemade…so make sure you have roughly the equivalent)
1 onion, chopped
1 package of Tofurky Kielbasa Sausage

Dump the beans, sauerkraut and the onion into the crockpot. I leave it on low for the day. Roughly 6-8 hours. When I get back, a slice the “sausage” into rounds, about a half an inch thick, and sauté them in a pan with a little olive oil on medium/medium high. You want to brown them around the edges, then add them in for an hour or two, and voila! Cuddle up on the couch with a bowl of this and warm yourself!

A quick and easy dish when you are short on time, and want a good, hardy chili!

Ingredients

1 quart of tomatoes

1 can of black beans

1 can of kidney beans

1 can of pinto beans

1 packet of chili powder (like the kind you buy at the store)

1 cayenne pepper, chopped fine

1 jalapeno pepper, chopped fine

1 onion, chopped

1 teaspoon of chili powder

Combine everything in a Crockpot or slow cooker, and cook on high for 4-6 hours, until onions are very tender, and the chili has thickened. How easy was that? Eat and enjoy!

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