Ingredients

• 1.5 cups dried black beans , rinsed
• 1.5 cups dried pinto beans , rinsed
• 1.5 cups dried kidney beans , rinsed
• 1 pound andouille sausage , chopped
• 1 pound lean ground beef
• 1 large onion , chopped
• 1 bell pepper , chopped
• 2 cloves cloves garlic , minced
• 1 cup corn , Optional
• 1 cup water
• 0.75 cups salsa
• 0.75 cups tomato-based chili sauce
• 2 tablespoons white vinegar
• salt and ground black pepper to taste

Instructions

1. 1 Place black beans, pinto beans, and kidney beans in a large pot and cover with several inches of cool water; let stand for at least 12 hours.
2. 2 Bring beans and water to a boil in the large pot; cook until beans are tender and heated through, about 30 minutes. Drain beans and set aside.
3. 3 Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned and crumbly, 5 to 10 minutes. Drain and discard fat.
4. 4 Place beans, sausage mixture, corn, water, salsa, chili sauce, and vinegar into a slow cooker; stir until combined.
5. 5 Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Nutrition per serving