📖 Instructions

1. First, let’s prepare the botifarra. Remove the sausages from their casings and crumble the meat. This helps it distribute evenly throughout the chili.
2. Heat a large skillet over medium heat. Add the crumbled botifarra and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off any excess grease and set the cooked sausage aside.
3. In the same skillet, add the diced onion and cook until softened, about 5-7 minutes. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add the diced bell peppers to the skillet and cook for about 5 minutes until they start to soften.
5. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and salt. Cook for 1-2 minutes, stirring constantly, to bloom the spices and enhance their flavor.
6. Transfer the cooked sausage, onion, garlic, and pepper mixture to your slow cooker.
7. Add the diced tomatoes, kidney beans (drained and rinsed), cannellini beans (drained and rinsed), and chicken broth to the slow cooker.
8. Give everything a good stir to combine all the ingredients.
9. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
10. About 30 minutes before serving, stir in the heavy cream (or coconut cream for a dairy-free option). This adds a lovely richness and blush to the chili.
11. Taste and adjust the seasoning as needed. Add more salt, chili powder, or cumin to your liking.
12. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream (or dairy-free alternative), chopped cilantro, avocado, or a dollop of plain Greek yogurt. Enjoy!