Ground Sausage and White Bean Chili

Soul-warming chili with spicy ground sausage, creamy cannellini beans, tomatoes and corn topped with sharp cheddar cheese and sour cream plus tortilla chips for scooping.

Chili is one of our go to meals so we are always looking for new ways to keep it interesting. My Mom gets all the credit for this one. It was her idea to use ground sausage instead of our usual, boring ground beef.

It breathed much-needed new life into our every day chili giving it a spicy kick of flavor that makes it hard to go back to our old norm. Spicy sausage it is from now until forever.

The best part of this whole equation? You can have it on the table in less than an hour! I love that.

Plus it will make your house smell unbelievably good. Like a cross between Italian food and Mexican food. You cannot go wrong.

Ground Sausage and White Bean Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 - 6 servings

Ground Sausage and White Bean Chili

Soul-warming chili with spicy ground sausage, creamy cannellini beans, tomatoes and corn.

Ingredients:

olive oil, for sauteing
1 pound ground pork sausage (hot or sweet)
1 large onion, diced
1 green or red bell pepper, diced
coarse salt and fresh black pepper
3 cloves garlic, minced
1 tablespoon chile powder
1 teaspoon dried oregano, crushed between fingertips
1 can (14 ounce) petite diced tomatoes
1 (14 ounce) can cannellini beans with juices
3/4 cup corn
your choice for serving:
shredded sharp cheddar
sour cream
tortilla chips

Instructions:

  1. In a large, heavy-bottomed saucepan heat enough oil to cover to lightly cover the bottom of the pan and brown the sausage over medium heat breaking it apart as it cooks. Remove to a platter and drain off the grease.
  2. Add about 2 tablespoons of oil to the pan over medium-low heat and cook the onion, pepper and garlic until tender, seasoning well with salt and pepper. Stir in the spices and cook 2 more minutes.
  3. Stir in the tomatoes, beans and corn plus the cooked sausage. Season well with salt and pepper. Simmer 30 minutes stirring often and seasoning to taste as needed.
  4. Serve with your favorite toppings like cheese and sour cream.
http://www.cinnamonspiceandeverythingnice.com/ground-sausage-and-white-bean-chili/

Comments

  1. Ann says

    That sounds really good with the sausage in in and the fact that it can be ready in under an hour makes it a possibility for a week day meal. I like that.
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  2. Kathleen says

    Made this today using hot Italian chicken sausage which cut down greatly on fat content. Although the chili is tasty enough I don’t know how your photo shows liquid the way it does. Almost like a soup. I had to add tomato sauce and a little beef broth because I had zero liquid. I certainly didn’t get nearly enough from the 14oz. can of tomatoes. What went wrong?

    • Reeni says

      Hi Kathleen! Thanks for making the chili! I don’t think you did anything wrong! Usually after the tomatoes simmer for a bit they release a lot of juice – that is what the liquid in my chili is from – not sure what happened in your case. In any event chili should be pretty thick and mine was even if it doesn’t look like it in the picture. As the chili sat waiting for me to take a picture the beans and meat kind of sank and all the liquid rose to the top. Did you also add the liquid from the beans? As long as it was tasty I wouldn’t worry that you did something wrong! Have a great weekend!

  3. Marisa R. says

    I never thought of using sausage in chili before and now I dare to say… It was a extremely pleasant surprise. This is totally going to be made often in our house. It was really, really good!

    I did a few slight things different but not too drastic… I used a whole red pepper and 1 large jalapeno for the peppers. I thought I had plain diced tomatoes but I was wrong so I used what I had and that was diced tomatoes with green chiles. I also used one 14.5 oz can (drained) sweet corn instead of 3/4 cup. I also opted for the spicy sausage rather than sweet…. like I said, this was a pleasant surprise, to not only me but my whole family. Yum and Thanks for the recipe!

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