Sausage Bean Chili Smoky Flavor (Print Version)

Smoky sausage, beans, and tomato come together in a robust, hearty dish loaded with bold flavors.

# Components:

→ Meats

01 - 14 oz smoked sausage (such as kielbasa or andouille), sliced

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans

06 - 14 oz kidney beans, drained and rinsed
07 - 14 oz black beans, drained and rinsed

→ Tomatoes & Liquids

08 - 14 oz crushed tomatoes
09 - 3/4 cup low-sodium chicken or vegetable broth

→ Spices & Seasonings

10 - 2 tbsp tomato paste
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper (optional)
16 - 1/2 tsp salt, or to taste
17 - 1/4 tsp black pepper

→ Garnishes (optional)

18 - Chopped fresh cilantro
19 - Shredded cheddar cheese
20 - Sour cream
21 - Sliced green onions

# Directions:

01 - Heat a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 5–6 minutes, stirring occasionally, until browned. Remove from the pot and set aside.
02 - In the same pot, add the diced onion and red bell pepper. Sauté for 4–5 minutes until softened.
03 - Incorporate the minced garlic and finely chopped jalapeño (if using) into the pot. Cook for 1 minute until fragrant.
04 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, to toast and release their aromas.
05 - Add the crushed tomatoes, broth, drained and rinsed kidney beans, drained and rinsed black beans, and the browned sausage to the pot. Stir thoroughly to combine all components.
06 - Bring the mixture to a gentle boil, then reduce the heat to low. Allow the chili to simmer uncovered for 25–30 minutes, stirring periodically, until it has thickened and the flavors have melded.
07 - Taste the chili and adjust the salt and pepper as needed to achieve your desired flavor profile.
08 - Ladle the hot chili into bowls. Serve immediately, optionally garnished with chopped fresh cilantro, shredded cheddar cheese, sour cream, and sliced green onions.

# Expert Advice:

01 -
  • Ready in under an hour with minimal prep work
  • Uses pantry staples you likely already have on hand
  • Naturally gluten free with easy modifications for dietary needs
  • Perfect make ahead meal that tastes even better the next day
02 -
  • High in protein from both the beans and sausage
  • Freezes beautifully for up to 2 months
  • Can be made ahead and tastes even better the next day
  • Versatile base recipe that can be customized to your heat preference
03 -
  • For maximum flavor development, make this chili a day ahead of when you plan to serve it. The overnight rest in the refrigerator allows the spices to fully permeate the beans and creates a more cohesive flavor profile.
  • If you're short on time but want to achieve a similar depth, add a teaspoon of cocoa powder to the spice mixture for instant complexity.
  • And don't rush the sausage browning step—those caramelized bits are flavor gold that forms the foundation of your chili's character.

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