Italian Sausage Chicken Chili
Warm up your dinner table with this hearty and flavorful Italian Sausage Chicken Chili, a bold twist on a classic comfort food. Packed with protein-rich Italian sausage, tender chunks of chicken, and an irresistible blend of kidney and black beans, this chili delivers a perfect balance of zest and warmth. Aromatic garlic, sautéed onions, and bell peppers infuse the dish with a rich, savory base, while spices like chili powder, cumin, paprika, and oregano create a smoky, satisfying depth of flavor. Simmered with diced tomatoes and chicken broth, this one-pot wonder is both nourishing and incredibly easy to make in under an hour. Garnish with fresh parsley or cilantro for a vibrant touch, and pair it with crusty bread or a side of rice for a cozy, crowd-pleasing meal perfect for weeknights or game day gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 2 pieces boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 medium bell pepper (red or green), diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes (with juice)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the chicken breasts. Cook for 5-6 minutes on each side until browned but not fully cooked through. Remove the chicken and set aside.
Add the diced onion and bell pepper to the pot. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes (with juice), chicken broth, and tomato paste. Mix well to combine.
Chop the partially cooked chicken into bite-sized pieces and return it to the pot along with the cooked sausage.
Add in the kidney beans, black beans, chili powder, paprika, cumin, oregano, red pepper flakes (if using), salt, and black pepper. Stir thoroughly to distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the chili cook for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot, garnished with fresh parsley or cilantro. Pair with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 9182 mg | 399% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 33.7 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6862 mg | 146% | |
*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.
