Smoked Sausage Chili
Dive into a hearty bowl of Smoked Sausage Chili, a rich and smoky twist on the classic comfort food. This recipe combines tender slices of smoked sausage with a medley of robust spices like chili powder, smoked paprika, and cumin, creating layers of deep, savory flavor. Packed with protein-rich kidney and black beans and simmered in a zesty tomato base, this chili achieves the perfect balance of smoky, spicy, and satisfying. Freshly sautéed onions, bell peppers, and garlic lend a vibrant, aromatic foundation, while optional cayenne pepper adds just the right amount of heat for spice lovers. Topped with gooey cheddar cheese, creamy sour cream, and fresh cilantro, this one-pot wonder is ready in under an hour and perfect for serving a crowd. Whether for a cozy weeknight dinner or a game-day gathering, this smoky sausage chili is a winner every time.
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Recipe Information
Ingredients
- 12 oz smoked sausage
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (red or green)
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper (optional)
- 14.5 oz diced tomatoes (with juices)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 15 oz kidney beans (drained and rinsed)
- 15 oz black beans (drained and rinsed)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
Instructions
Slice the smoked sausage into 1/4-inch thick rounds.
Heat a large pot or Dutch oven over medium heat and add 1 tablespoon of olive oil.
Add the sliced smoked sausage and cook until browned on both sides, about 4 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil, followed by the diced onion and bell pepper. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using) and stir to coat the vegetables in the spices.
Add the diced tomatoes (with their juices), tomato paste, and broth to the pot. Stir well to combine.
Return the cooked sausage to the pot and bring the mixture to a simmer over medium heat.
Stir in the kidney beans and black beans, then season with salt and black pepper.
Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning with more salt, pepper, or spices as desired.
Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and chopped cilantro as garnish. Serve warm.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 9122 mg | 397% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 34.8 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 991 mg | 76% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4925 mg | 105% | |
*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.
