Delicious Sausage and Black Bean Chili Recipe

Today, I will show you how to make my delicious Sausage and Black Bean Chili recipe while answering the age-old question that has plagued us all for far too long; is chili soup? I think that it is. That’s why I’ve included it in my Chef’s Notes Soup Series. You may disagree, but hey, is this really the hill we all want to die on? I think not. Whether it is soup or not, it is included in my soup series, and I will show you how to make this new version of an old classic right now. Let’s get to it.

Ingredients

The ingredients for this Sausage and Black Bean Chili are mostly what you would expect in any chili. There is onion, celery, red and green bell pepper, jalapeno, garlic, and tomato puré. Where regular chili often has red kidney beans, this recipe uses black beans. It also uses cut-up pieces of Italian sausage (about 1 cm thick) in place of ground beef. The other ingredients are tomato paste, brown sugar, water and spices, which I’ll list in a second. The vegetables should all be diced about the same size. Aim for 1 cm x 1 cm dice. The garlic should be cut as small as you can get it.

Spices

The spices used are oregano, chilli powder, cumin, coriander, salt, and pepper. You can find all the measurements in the recipe at the end of the post. One spice that would work well in this recipe that I didn’t add is cinnamon. If you’d like to add it, use very little, like less than an eighth of a teaspoon. But, that little bit will add a lot to the sausage and black bean chili’s overall flavour.

Making Sausage and Black Bean Chili

Getting Started

Start the chili by heating a large pot over medium-high heat. Add in a tablespoon of olive oil, along with the pieces of sausage. Cook the sausage until it’s browned then add in the onions and celery. Cook the onions and celery for about three to four minutes or until the onions soften. Add the garlic, cook for one minute, then add the spices and cook for thirty seconds. Put the diced red and green bell peppers in the pot, and cook for two minutes.

Finishing The Chili

The next thing to add into the pot is the tomato paste, which should be cooked for one to two minutes to remove some of its acidity. Finally, add in the beans, tomato purée, brown sugar, and water. Bring the pot to a boil, put a lid on it, turn the heat to low and simmer the chili for twenty minutes. Taste it, and adjust the seasoning as needed. This recipe makes a thick chili. It was storming pretty bad when I made this, and I wanted something that would stick to my bones. However, if you want a more soup-like consistency, you can add double or even triple the water. You may need to adjust the amount of spices and seasoning slightly, but the extra water shouldn’t have too much effect on the flavour.

Serving your Sausage and Black Bean Chili

Like any chili you can’t go worng garnishing the Sausage and Black Bean Chili with a little grated cheddar cheese, sour cream and green onions. The granish looks good and adds to the flavour of the dish.

The Wrap Up

This is a delicious chili recipe that I think you are going to love. Obviously, it is a little different than what you are used to, but that isn’t a bad thing. If you want a more traditional chili recipe, check out my recipe for The Best Chili Ever or my 5 Secrets to Great Chili.

I can finally announce that I have written a cookbook. It’s called the 5-Ingredient Cookbook for men (of course, it is for everyone). It officially goes on sale on March 16th, but you can preorder it now from Amazon in Canada here, and Amazon in the US here.

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