Save This hearty sausage and bean chili has been my winter comfort food staple for years. The combination of smoky sausage, tender beans, and rich tomato base creates a satisfying meal that's perfect for cozy evenings or feeding a hungry crowd on game day.
I first created this recipe during a particularly cold winter when my family needed something warming but I had limited time for cooking. Now it's requested at least twice a month during the colder seasons, and the leftovers never go to waste.
Ingredients
- Smoked sausage: Adds incredible depth and savory flavor without requiring long cooking times. Look for kielbasa or andouille for the best smoky notes.
- Onion and bell pepper: Create the aromatic foundation. Choose firm vegetables with vibrant color for the freshest flavor.
- Kidney and black beans: Provide hearty texture and plant protein. Rinsing canned beans removes excess sodium and improves texture.
- Crushed tomatoes: Form the base of the sauce. San Marzano variety offers superior sweetness and acidity balance.
- Chili powder: Brings classic chili flavor. Fresh spices make a noticeable difference so replace if yours have been sitting for over 6 months.
- Smoked paprika: Adds complexity and enhances the sausage flavor. Spanish varieties offer the richest smoke character.
- Chicken broth: Creates the perfect consistency. Homemade provides the best flavor but low sodium store bought works well too.
Instructions
- Brown the sausage:
- Heat your Dutch oven over medium heat until hot but not smoking. Add the sliced sausage in a single layer, allowing it to develop a deep golden crust before stirring. This takes about 5 to 6 minutes total. The caramelization creates rich flavor compounds that form the foundation of your chili. Transfer the browned sausage to a plate, leaving the flavorful fat behind.
- Sauté the aromatics:
- Add the diced onion and bell pepper to the pot with the rendered sausage fat. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. The moisture from the vegetables will help release any browned bits from the bottom of the pot, incorporating that flavor into your chili.
- Bloom the aromatics and spices:
- Add the minced garlic and jalapeño to the softened vegetables and cook for just 1 minute until fragrant. Immediately add the tomato paste and dry spices, stirring constantly for another minute. This brief cooking period wakes up the dried spices and caramelizes the tomato paste, creating deeper, more complex flavors.
- Simmer to perfection:
- Return the browned sausage to the pot and add the crushed tomatoes, broth, and drained beans. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat to maintain a slow simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking. During this time, the liquid will reduce slightly, the flavors will meld, and the beans will absorb the seasonings.
Save The smoked paprika is my secret ingredient in this chili. I discovered its transformative power years ago when I accidentally used it instead of regular paprika. The subtle smokiness it adds perfectly complements the sausage and creates a depth of flavor that makes people think the chili simmered all day, even though it comes together in less than an hour.
Storage and Reheating
This chili actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water if the chili has thickened too much in storage. For best results, reheat slowly over medium low heat on the stovetop, stirring occasionally to prevent scorching. The chili can also be microwaved in individual portions, covered with a paper towel to prevent splattering.
Make It Your Own
This recipe welcomes customization based on your preferences and what you have on hand. Try using Italian sausage for a different flavor profile or substitute ground turkey or beef for the sausage. Vegetarians can omit the meat entirely and add an extra can of beans or some diced mushrooms for meaty texture. The bean varieties can also be switched according to preference pinto beans work wonderfully, as do cannellini beans for a creamier texture. For additional vegetables, consider adding diced zucchini, corn, or carrots in with the onions and peppers.
Serving Suggestions
While delicious on its own in a bowl, this chili becomes a complete meal with thoughtful accompaniments. Serve it over steamed rice or baked potatoes for a hearty dinner. For traditional pairings, cornbread makes an excellent side, especially when drizzled with honey for a sweet contrast to the savory chili. Set up a toppings bar with shredded cheese, sour cream, diced avocado, lime wedges, and fresh cilantro to allow everyone to customize their bowl. For gatherings, this chili works beautifully as part of a walking taco bar with corn chips as the base.
Seasonal Adaptations
Summer harvest version Add fresh corn cut from the cob and diced summer squash during the last 10 minutes of cooking
Fall comfort version Incorporate a cup of diced butternut squash with the onions and peppers
Winter warming version Add an extra teaspoon of cayenne and serve with a dollop of cooling crème fraîche
Save This chili's rich and smoky flavor profile makes it a perfect centerpiece for a comforting meal.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, chicken, turkey, or plant-based sausage easily substitute for smoked sausage, adjusting for texture and flavor preferences.
- → How can I make this dish spicier?
Keep the jalapeño seeds, add more cayenne pepper, or incorporate a dash of hot sauce to suit your desired heat level.
- → What are the best beans to use?
Kidney and black beans are recommended for their texture, but pinto or cannellini beans will work well too.
- → Is it possible to make this dish ahead?
Absolutely. The flavors intensify after a day in the fridge. Reheat gently and serve with fresh garnishes.
- → What sides pair best for serving?
Cornbread, rice, or a simple salad make excellent companions, offering balance to the chili's richness.
- → Can I freeze leftovers?
Yes, this chili freezes well for up to two months. Thaw overnight in the fridge before reheating thoroughly.