SLOW COOKER DIRECTIONS:

1. In a medium saute pan, cook the bacon over medium heat until browned and crisp. Transfer cooked bacon to the crock of your slow cooker. Drain any remaining fat.
2. Add chicken sausage to the same pan and cook over medium heat 5-7 minutes, or until chicken sausage is cooked through. (There may be some water/liquid in the pan. Don’t worry about draining it.) Add cooked sausage and any remaining liquid to the crock of the slow cooker.
3. Add onion, bell peppers, pinto beans, kidney beans, tomatoes, tomato paste, green chiles, garlic, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker.
4. Pour broth over everything and stir to combine.
5. Cover with the lid and cook on LOW 6-8 hours or HIGH 3-4 hours.
6. Remove lid and garnish with minced cilantro, sliced green onion, or minced chives, as desired.

INSTANT POT DIRECTIONS:

1. Press the SAUTE button on your Instant Pot and add bacon. Cook until browned. Remove bacon from the pan and set aside. Tilt the Instant Pot slightly to the side and use a spoon to drain any excess fat, if desired.
2. With the Instant Pot still on the SAUTE setting, add chicken sausage and cook until completely cooked through. (Don’t worry about draining any remaining liquid)
3. Return cooked bacon to the Instant Pot with the sausage. Add onion, bell pepper, pinto beans, kidney beans, tomatoes, tomato paste, green chiles, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
4. Pour broth over all, then add 1/2 cup water and stir to combine.
5. Cover with the lid, then press CANCEL to stop the saute setting.
6. Make sure the vent is sealed, then set pressure to MANUAL for 15 minutes.
7. When it’s finished cooking, allow the pressure it to naturally release steam for 5-10 minutes before carefully opening the vent to quick release any remaining steam.
8. Carefully open the lid, stir, and garnish, if desired.