Best Smoky Sausage And Bean Chili Recipes

SMOKY SAUSAGE AND BEAN CHILI

Smoky Sausage and Bean Chili image

Make and share this Smoky Sausage and Bean Chili recipe from Food.com.

Provided by WindLass

Categories Easy

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 onions, minced
2 red bell peppers, stemmed, seeded, and minced
1/4 cup chili powder
3 tablespoons vegetable oil
5 garlic cloves, minced (2.5 tsp pre-minced)
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cups low sodium chicken broth
1 lb dried navy beans, picked over and rinsed
1 lb kielbasa, sliced 1/2 in. thick
8 ounces andouille sausages, cut into 1/2 in. pieces
2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced canned chipotle chile in adobo
1 teaspoon liquid smoke (Wright's all natural Hickory Seasoning recommended)
2 bay leaves
salt
pepper
3 scallions, sliced thin

Steps:

Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker.
Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.

Nutrition Facts : Calories 763.7, Fat 40.9, SaturatedFat 12.1, Cholesterol 71.5, Sodium 1455.6, Carbohydrate 64.5, Fiber 22.4, Sugar 10.8, Protein 38.1

BLACK BEAN SAUSAGE CHILI

Black Bean Sausage Chili image

Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 16

Ingredients

1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.

SAUSAGE CHILI

Sausage Chili image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 tablespoon vegetable oil
2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
1 (28-ounce) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.