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. 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.
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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 pure. 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. For more on how spices work together in dishes like this, check out my post on the basics of curry.
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 puree, 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. If you love hearty bowls like this, you'll also enjoy my guide to understanding soup for more cold-weather inspiration.
Serving Your Sausage and Black Bean Chili
Like any chili, you can't go wrong garnishing the Sausage and Black Bean Chili with a little grated cheddar cheese, sour cream, and green onions. The garnish looks good and adds to the flavour of the dish.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 package Italian sausages 5 sausages
- 1 cup onion, diced
- ½ cup celery, diced
- 1 teaspoon minced garlic
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon oregano
- 2 tablespoon chilli powder
- ¼ teaspoon cayenne optional
- ¼ teaspoon pepper
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 jalapeno seeds removed and diced
- 1 tablespoon brown sugar
- 1 398 ml can black beans drained and rinsed
- 660 ml bottle tomato purée
- 1 cup hot water
Instructions
- Heat a pot over medium-high heat. Add the olive oil and sausage, cook the sausage until it is brown, about 4 to 5 minutes.
- Add the onion and celery and cook for another 3 to 4 minutes or until the onions soften.
- Add the garlic and cook for 1 minute, then add the spice and cook for 30 seconds.
- Add the peppers, cook for 2 minutes, add the tomato paste, cook for 1 minute, and add the tomato purée, brown sugar, beans, and water.
- Bring the chilli to a boil, put a lid on the pot, turn it down to low and simmer for 20 minutes.
- Taste and adjust the seasoning as needed.
- Serve the chili garnished with grated cheddar cheese, sour cream, and sliced green onions.
The Wrap Up
This sausage and black bean chili has become a regular in my kitchen -- the Italian sausage adds so much more flavour and texture than ground beef ever could. If you want a more traditional take, check out my recipe for The Best Chili Ever or my 5 Secrets to Great Chili, but I genuinely think this version might win you over.
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