Chili with Sausage and Jalapeno
Warm up your taste buds with this bold and flavorful Chili with Sausage and Jalapeno! Perfect for spice lovers, this hearty dish combines the rich, savory taste of browned ground sausage with the zesty kick of fresh jalapenos, creating a chili that’s anything but ordinary. Packed with protein from kidney and black beans, and infused with a robust blend of chili powder, cumin, and paprika, this one-pot wonder is simmered to perfection in crushed tomatoes and chicken broth for a luscious, well-rounded flavor. Quick to prepare in just an hour and customizable with toppings like shredded cheese, sour cream, or fresh cilantro, this crowd-pleaser is ideal for cozy family dinners, game-day gatherings, or meal prep. Bursting with smoky spice and hearty textures, this chili recipe will quickly become your go-to comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground sausage
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 whole jalapenos, diced
- 28 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste sour cream (optional, for serving)
- to taste shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground sausage and cook until browned, breaking it into small pieces with a wooden spoon. This should take about 5-7 minutes.
Once the sausage is cooked, transfer it to a plate lined with paper towels to drain excess fat. Leave about 1 tablespoon of oil in the pot.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced jalapenos, cooking for another 2 minutes until fragrant.
Return the cooked sausage to the pot.
Pour in the crushed tomatoes, kidney beans, black beans, and chicken broth. Stir to combine.
Mix in the chili powder, ground cumin, paprika, salt, and black pepper. Stir well to distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. If you prefer a thicker consistency, let the chili simmer uncovered for an additional 10-15 minutes.
Serve hot with optional toppings like fresh cilantro, sour cream, and shredded cheese if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
