Slow Cooker Bratwurst Chili with Beans and Peppers Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality bratwurst with natural casings. The casings help the sausage hold its shape during the long cooking time, and they add a satisfying snap when you bite into them.

If you prefer, you can remove the casings and crumble the sausage, but the slices are what give this chili its distinctive look and texture.

To make the chili even more flavorful, consider searing the bratwurst coins in a hot skillet for a few minutes before adding them to the slow cooker. This step is optional but adds a nice browned crust and extra depth.

You can also sauté the onion and pepper briefly in the same pan to soften them before adding to the slow cooker. However, the recipe works perfectly without these extra steps.

Variations

• Spicy Bratwurst Chili: Add 1-2 chopped jalapeños with the onion and pepper, or use hot chili seasoning mix. For extra heat, stir in a teaspoon of chipotle powder or a dash of cayenne pepper. Serve with pickled jalapeños on the side.
• Beer-Braised Bratwurst Chili: Replace 1 cup of the crushed tomatoes with an equal amount of your favorite beer (like a lager or ale). The beer adds a malty, slightly bitter note that complements the sausage. Simmer for the same amount of time to allow the alcohol to cook off.
• Smoky Sausage Chili: Use smoked kielbasa or andouille sausage instead of fresh bratwurst. Since these sausages are already cooked, you can add them directly to the slow cooker without worrying about reaching a safe internal temperature. The smoky flavor will infuse the entire chili.
• Vegetarian Bratwurst Chili: For a meatless version, use plant-based bratwurst or sausage slices. Choose a variety that holds up well in slow cooking. Add an extra can of beans or a cup of textured vegetable protein to boost heartiness. Cook on low for 4-6 hours, as plant-based sausages may need less time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.

The flavors will continue to develop as it sits, making the leftovers even more delicious. If the chili thickens too much upon reheating, add a splash of water or broth to loosen it.

This chili is perfect for making ahead. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker base and cook as directed.

This not only saves time but also allows the flavors to meld even more. Alternatively, you can cook the chili completely, let it cool, and refrigerate or freeze it for later.

Serving ideas

Serve the chili hot in bowls, topped with your favorite chili toppings like shredded cheddar cheese, sour cream, chopped green onions, or crushed tortilla chips. It's also wonderful served over rice, quinoa, or with a side of warm cornbread. For a low-carb option, serve it over cauliflower rice or with a side salad.

This chili is a meal in itself, but it also makes a great filling for baked potatoes, nachos, or hot dogs. The bold flavors pair well with a crisp green salad or roasted vegetables. For a casual get-together, set up a chili bar with a variety of toppings and let guests customize their bowls.

Frequently asked questions

Recipe card

Slow Cooker Bratwurst Chili with Beans and Peppers

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 1/2 lb fresh bratwurst, sliced into 1/2-inch coins
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 tbsp chili seasoning mix
• 1 can (28 oz) crushed tomatoes

Instructions

1. Place the sliced bratwurst coins in the bottom of the slow cooker in an even layer. Add the drained kidney beans, diced onion, and diced green pepper. Sprinkle the chili seasoning over the top, then pour the crushed tomatoes over everything.
2. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the bratwurst is cooked through and the flavors have melded.
3. Stir the chili well before serving. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.