Best Black Bean Sausage Chili Recipes

BLACK BEAN SAUSAGE CHILI

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
• Spoon chili into bowls. Top with sour cream and cilantro and serve.

BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
• Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
• Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
• (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).

SPICY SAUSAGE & BLACK BEAN CHILI

Steps:

• Remove sausage from casing.
• In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
• Drain off all but 2 tsp fat.
• Reduce heat to medium.
• Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
• Cook, stirring for 1 minute.
• Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
• Cook, stirring, for about 8 minutes or until vegetables are softened.
• Stir in diced tomatoes and 2 cups water.
• Bring to boil, reduce heat and cook, covered, for 20 minutes.
• Stir in beans.
• Simmer, uncovered, for another 30 minutes or until sauce is thickened.
• Remove bay leaves.
• Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.

MEXICAN BLACK BEAN SAUSAGE CHILI

Steps:

• To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
• To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

SPICY SAUSAGE & BLACK BEAN CHILI

Steps:

• 1. Spray a lg pot w/ cooking spray. Saute sausage, breaking it up as it coks until crumbly and browned. Stir in onion, garlic, chili powder and cumin.
• 2. Cook until onions are soft. Add broth, simmer 5 mins. Stir in tomatoes and tomato paste, simmer uncovered on med-low about 10 mins.
• 3. Stir occasionally. Season w/ salt and pepper, stir in beans and corn. Simmer 10 mins, stirring occasionally. Serve w/ garnishes and tortilla chips.

VENISON, SAUSAGE, AND BLACK BEAN CHILI

Steps:

• Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
• Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
• Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
• Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
• Stir in black beans; cook 10 minutes or until thoroughly heated.
• Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

VENISON, SAUSAGE, AND BLACK BEAN CHILI

Steps:

• Remove casings form sausage. heat a large dutch oven over med-high heat. Coat pan with cooking spray. Add sausage, onion,and garlic to pan; saute 5 mins or until onion is softened, stirring to crumble sausage. Add venison. cook 4 mins until browned. Stir in tomato paste; cook 3mins. Add chicken broth and next 5 ingredients (thur cumin), scraping pan to loosen browned bits; bring to a boil. Cover , reduce heat, cook for 1 hour and 15 mins or until venison is tender. Stir in black beans, cook 10 min. Top each goat cheese crumbles.

MEXICAN BLACK BEAN SAUSAGE CHILI

Steps:

• To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight. To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.