chili and sausage recipe

Written BySheba G Updated On
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The Best chili and sausage recipe

I’m so excited to share my favorite chili and sausage recipe with you today. This hearty, comforting dish has been a staple in our household for years, and I’m sure it’ll become a favorite in yours too. As a busy mom, I love that this recipe is easy to make in large quantities, making it perfect for family gatherings or potlucks.

The best part? It’s incredibly customizable, so you can adjust the level of heat to your liking and add your favorite toppings or sides. Whether you’re serving it up at a Super Bowl party or a cozy night in, this chili and sausage recipe is sure to please even the pickiest of eaters.

And don’t even get me started on the leftovers – they’re just as delicious the next day! My kids love helping me prepare the ingredients, and my husband raves about the flavors. It’s truly a family-friendly recipe that’s perfect for any occasion.

Plus, with its rich flavors and satisfying texture, this dish is sure to warm your belly and your heart. I’ve experimented with various types of sausage over the years, but I find that using a combination of pork and beef gives the best results. If you’re feeling adventurous, try experimenting with different types of peppers or spices to give it an extra kick.

And don’t worry if you’re short on time – this recipe can be made in under an hour, making it perfect for busy weeknights or last-minute get-togethers.

Chili and Sausage Skillet

4.9 from 1772 votes

This hearty chili and sausage skillet is packed with flavor. It is a quick and easy weeknight meal, featuring a blend of ground sausage, kidney beans, tomatoes, and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 lb ground sausage
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add ground sausage and cook until browned, about 5-7 minutes.
3Break up the sausage with a wooden spoon as it cooks.
4Drain excess fat.
5Add diced onion, bell pepper, and minced garlic to the skillet.
6Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
7The onions should be translucent and the bell peppers should be slightly softened.
8Stir in chili powder, cumin, paprika, salt, and black pepper.
9Cook for 1 minute, stirring constantly.
10This will help to bloom the spices and release their flavors.
11Add diced tomatoes and kidney beans to the skillet.
12Stir well to combine all the ingredients.
13Bring the mixture to a simmer.
14Reduce the heat to low, cover the skillet, and let it cook for 20 minutes, stirring occasionally.
15The chili should thicken slightly and the flavors should meld together.
16Taste and adjust the seasoning if needed.
17Serve the chili and sausage skillet hot, with your favorite toppings such as shredded cheese, chopped green onions, or sour cream.

🔧Equipment

Large skillet with lid
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier chili, add 1-2 diced jalapeño peppers with the bell pepper.

This chili and sausage recipe has been a staple in our household for years, and I’m confident it’ll become one of your favorites too! Whether you’re serving it up at a family gathering or just need a quick weeknight dinner solution, this hearty dish is sure to please even the pickiest eaters.

One of my favorite things about this recipe is how easily customizable it is – feel free to add your favorite toppings or sides to make it your own! And don’t worry if you have any leftovers – they’re just as delicious reheated the next day!

❓ Frequently Asked Questions About Chili and Sausage Skillet

Q1: What type of sausage should I use?

A1: For this recipe, I recommend using a combination of pork and beef sausages. You can use either sweet or hot Italian sausage – whichever you prefer! The key is to choose a sausage that’s not too lean or too fatty.

Q2: Can I make this recipe vegetarian?

A2: While traditional chili recipes call for meat, you can easily make this recipe vegetarian by substituting the sausage with portobello mushrooms or roasted eggplant. Simply sauté them in place of the sausage and proceed with the rest of the recipe.

Q3: What’s the best way to store leftover chili?

A3: To keep your chili fresh for longer, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months – simply thaw overnight in the fridge before reheating.

Q4: Can I make this recipe gluten-free?

A4: Yes! Simply swap out your usual tomato paste or canned tomatoes for gluten-free alternatives like crushed tomatoes or homemade tomato sauce.

Q5: How do I reheat leftover chili?

A5: Reheating leftover chili is easy – simply place it in a saucepan over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave or oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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