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Why You’ll Love My Recipe
This Smoked Sausage Chili is so hearty and flavorful, you might just forget all about beef chili! It’s packed with beans and vegetables for extra nutrition, and even the kids won’t mind getting their veggies in. This easy, cozy dinner definitely deserves a spot in your regular meal rotation!
Use this chili to make my Campfire Chili Cheese Fries, or if you’re craving something different, try my Ground Turkey Chili for another satisfying meal.
Karlynn’s Recipe Notes
- Skill Level: This chili is super easy to make, and you can choose whichever cooking method works best for your schedule!
- Total Time: Plan for about 30 minutes of prep, then 45–60 minutes of simmering on the stovetop. If you’re using a slow cooker, cook on low for 8–9 hours or high for 4–5 hours instead.
- Variations: Want an extra smoky flavor? Add a little chipotle powder! For more depth, stir in a splash of Homemade Worcestershire Sauce or a small amount of unsweetened cocoa powder. You can also add diced jalapeños or a pinch of cayenne pepper for some heat. Serve your chili with my Bacon Cheddar Biscuits, a slice of Buttermilk Cornbread, or a fresh Kale Caesar Salad!
- Tools For This Recipe: You will need a large lidded soup pot for the stovetop method or a medium skillet and slow cooker for the slow cooker method. You’ll also need a cutting board and knife for preparing the ingredients, a spoon for stirring, a can opener, a cheese grater, and a ladle for serving.
What You’ll Need for Ingredients
Smoked Sausage: Slice your favorite smoked sausage into bite-sized pieces so you get a bite in every spoonful.
Beans: It wouldn’t be chili without the beans! This recipe uses canned black beans and kidney beans for plenty of texture and a hearty bite. Karlynn’s Tip: You can use dried beans as long as you prepare them according to their instructions before adding them to the chili. Feel free to swap in other varieties, like chickpeas or pinto beans, to suit your taste!
Beef Broth: Beef broth helps create a rich, savory base, while the crushed tomatoes and ketchup add a touch of sweetness.
Chili Powder: How could we make this recipe without its signature seasoning? Chili powder brings the classic taste that makes this meal so comforting. Karlynn’s Tip: Feel free to customize the seasoning with added paprika, chipotle powder, cayenne pepper, cumin, or dried oregano to give your chili more smoky flavor, heat, or depth.
Vegetables: Diced onion, red, yellow, and orange bell peppers, mushrooms, carrots, and celery all work together to give this chili plenty of color and texture. Don’t forget the green onions for topping!
How To Make Smoked Sausage Chili
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Fry the sliced sausage in butter in a large skillet or soup pot over medium heat until browned on both sides. Remove the sausage and set aside on a plate.
- Add the diced onions to the pan and cook in the remaining butter until soft and translucent, about 3–4 minutes.
- Add the minced garlic and sauté for another 2 minutes until fragrant and lightly browned.
- Continue preparing the chili using either the stovetop instructions or the slow cooker instructions below.
Karlynn’s Tips and Tricks for the Perfect Smoked Sausage Chili
- Switch Up How You Serve It: This chili is delicious on its own, but there are plenty of ways to make it more fun! Serve it with warm jalapeño cheddar biscuits or cornbread, spoon it over a baked potato or a pile of fries, or scoop it up with crispy tortilla chips.
- Add More Smoky Flavor: If you want to bring out the flavor of the sausage even more, swap the regular crushed tomatoes for fire-roasted tomatoes, or stir in a minced chipotle pepper in adobo sauce for extra smokiness and a little heat.
- Make It Ahead: Like many chili recipes, this one tastes even better the next day! As it sits in the refrigerator, the smoky sausage, spices, and other ingredients have more time to develop their flavors. Make a batch ahead of time and reheat it for an easy, flavorful meal the next day.
Storage Instructions
Refrigerator: Let the chili cool, then transfer it to an airtight container in the fridge, storing for 3–4 days. Reheat individual portions in the microwave or warm larger amounts in a saucepan over medium-low heat until heated through.
Freezer: This recipe freezes beautifully, so it’s perfect for meal prep! Let it cool completely, then transfer it to freezer-safe containers or resealable freezer bags, leaving a little room for expansion. Freeze for up to 3 months, following USDA food safety guidelines. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until heated through.
More Delicious Chili Recipes
There are so many ways to enjoy a good bowl of chili! If you’re looking to switch things up, try one of these Chili Recipes next:
- My hot, melty Chili Cheese Dip is perfect for parties, game days, or anytime you need a tasty appetizer!
- This hearty White Bean Pumpkin Chili is a fun twist on traditional chili, with plenty of cozy flavors.
- My Kitchen Sink Chili Recipe is perfect for using all the ingredients you have on hand!
That’s all, folks! Whether you let it simmer away on the stovetop or leave it to cook all day in the slow cooker, this chili is bound to bring everyone to the table.
If you make this recipe, leave a comment below and let me know how it went! Did you stick with the classic fixings or try something a little different? I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Smoked Sausage Chili (Slow Cooker and Stove Top)
Ingredients
- 1½ pounds smoked sausage , sliced into bite size pieces
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 28 ounces crushed tomatoes
- 19 ounces canned black beans, drained and rinsed
- 19 ounces kidney beans , canned, drained and rinsed
- 1 small red pepper, seeded, diced
- 1 small yellow pepper, seeded, diced
- 1 small orange pepper, seeded, diced
- 8 ounces mushrooms, washed and sliced
- 2 medium carrots , peeled and diced
- 2 stalks celery , diced
- 4 tablespoons chili powder
- 2 tablespoons brown sugar
- ⅓ cup ketchup
- 1 cup beef broth, SEE NOTES
Instructions
Stove Top Instructions
- Fry the sliced sausage in the butter in a large lidded soup pot over medium-heat until the sausage is browned on both sides. Remove the sausage and place on a plate.
- Add the diced onions and cook in the butter until the onions are soft and translucent. Add in the minced garlic and sauté for another 2 minutes until the garlic is browned and fragrant.
- Stir in the crushed tomatoes, making sure to scrape any browned bits off the bottom of the soup pot.
- Add in all of the beans, vegetables, chili powder, brown sugar and ketchup. Stir until combined completely. Add in the beef broth and stir until combined.
- Bring to a low simmer, then reduce the heat to low. Place the lid on top of the soup pot. Cook the chili for another 45-60 minutes, stirring occasionally, until the vegetables are soft. Adjust the thickness by adding more beef broth if desired.
- Remove and serve with sour cream, shredded cheese and green onions on top.
Slow Cooker Instructions
- Fry the sliced sausage in the butter in a medium skillet over medium-heat until the sausage is browned on both sides. Remove the sausage and place into the bottom of a slow cooker, keeping the fat and butter in the skillet for further cooking.
- Add the diced onions into the hot skillet and cook in the butter for 3-4 minutes, then add in the minced garlic and sauté for another 2 minutes until the garlic is browned and fragrant.
- Scrape the contents of the skillet into the slow cooker, scraping any of the browned bits off the bottom of the pan and into the slow cooker.
- Combine the crushed tomatoes, beans, and all vegetables in the slow cooker. Mix in the brown sugar, chili powder and ketchup. Add in the beef broth and stir until combined. If you want a thinner chili, add another cup of beef broth.
- Place the lid on top and cook on low for 8-9 hours or on high for 4-5 hours.
- Remove and serve with sour cream, shredded cheese and green onions on top.
Notes
- Beef Broth – A large majority of the liquid in this chili comes from your vegetables because we use so many. If you use less vegetables, or older ones that aren’t are juicy, use more beef broth to thin out the chili!
- The better tasting the smoked sausage is, the better this chili is going to taste!
- You can use green pepper as well in this if you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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