Easy Slow Cooker Chili With Sausage

This is a classic chili recipe with a twist – adding ground and smoked sausage for more flavor! This easy slow cooker chili with sausage is packed with onions, peppers, beans and tomatoes, making it a tasty hearty satisfying meal. It has rich, smoky earthy notes with just a hint of spice, and the slow cooker pretty much does all the work for you. 

This recipe started as a simple weeknight experiment years ago that turned into one of my kid’s most requested dinners ever since. I can make a really good pot of traditional beef chili –  but swapping in the Italian and smoked sausage changed everything. The sausage brings a deep, savory flavor with just a touch of sweetness, giving this chili that “simmered all day” taste even though prep takes less than fifteen minutes. 

It’s the kind of meal that feels like a cozy Sunday dinner yet fits right into any busy schedule. Hearty enough for game days, easy enough for weeknights, and even better the next day – this slow cooker chili with sausage delivers so much bold, comforting flavor with minimal effort.

Ingredient Notes

Here’s a few notes on some of the key ingredients to create a comforting crock pot meal. The full detailed list of ingredients are in the recipe card below. 

Chili powder, Cumin and Oregano– I used a variety of spices in this recipe because this is the key to great flavor. These spices help give it that smoky and earthy flavor.

Jalapenos – The jalapenos give it a little bit of a spicy flavor. Start with a smaller amount or omit them all together if you don’t like spicier food. To make it spicier add another jalapeno. To make it even more spicy, do not remove the seeds from the jalapeno (fair warning this may make it too hot for some that don’t like that much spiciness).

Ground and smoked sausage – Depending on the flavored smoked meats you choose, such as sweet or spicy sausage, this helps with flavor as well. It’s almost like an additional spice added. Using half hot and half sweet ground Italian sausage is the perfect balance of spice and sweetness. 

Pinto and Kidney Beans – The more popular traditional beans to use are kidney and pinto beans. This is also a key ingredient for this recipe, and adds a layer of creamy texture and color to the dish.

Green Peppers, Onions, Diced Tomatoes – These ingredients help make it chunky and hearty. You can finely chop them if you want a less chunky result.

Tomatoes with Chilies – This helps with keeping it spicy, but decrease the amount or omit it if you don’t want any type of heat levels or less spiciness. 

How To Make It

Here’s some key information for the cooking process. Complete instructions are in the recipe card below. 

1. Start by browning your sausage in a skillet over medium heat until it’s golden and just a little crisp around the edges. You’ll know it’s ready when the kitchen smells rich and smoky, that’s the flavor in the making. Don’t skip the browning step because this builds the flavor base. 
2. Once the sausage is cooked, transfer it straight into the slow cooker vessel. Now add the beans, diced tomatoes, tomato sauce, onions, peppers, garlic and seasonings. Give everything a good stir so that those spices start mingling with the sausage drippings and tomato juices.
3. Cover and let it cook on low for 6-7 hours or high for 3-4 hours. As it simmers, the sausage is going to release seasonings into the sauce, and the beans absorb all of this savory spiced flavor.
4. When it’s done, the chili should be thick and hearty, with just enough sauce to coat every bite. Taste and adjust salt and chili powder if needed. 
5. Then, spoon into bowls while popping hot.

Key Tips For Success

Here’s some more great tips to make the best slow cooker chili ever. 

Less Fat – Using a slotted spoon to remove the browned meat from the pan helps to drain and decrease the amount of grease added to the slow cooker if this is your preference.

Smoked Sausage Texture – If you would like for your sliced meat to have a crunch, add them into the slow cooker at the end of the cooking process.

Thicker Chili – Leave the lid off for the last 20 minutes for a thicker chili for that perfect spoon standing texture. 

Variations

This chili is perfect as is, but here’s a few tips on how to make it your own.

• Meat Substitutions – If you don’t like using pork, use a chicken or turkey sausage and ground turkey or chicken for the ground meat. Using turkey or chicken meat products also gives you a lighter option that is still flavorful. 
• Vegetarian Options – Omit the meat, swap the chicken broth for vegetable broth for more of a vegetarian dish. You can also double the vegetables, and even add additional vegetables like corn for a fulfilling no meat recipe. 
• Bean Variations – You can use black beans or even just one type of bean for this recipe, such as only using the pinto beans. Or you can even add all three beans mentioned (black, pinto and kidney beans) to this recipe.

Serving Suggestions

Toppings – Cheese, sour cream, green onions, avocado, sliced jalapenos, and fresh cilantro are great garnishes to complete your bowl of chili. 

Sides – Rice and salad are my go to side dishes to help make make it a complete meal. Try this with my cornbread muffins, they’re a buttery easy to make cornbread great for soaking up every last bit of the sauce. 

Meal Ideas – This chili is also a great topping for hotdogs and even baked potatoes when you feel like you want to switch up your meal plan for these. Use bread bowls for something extra cozy.

Storage and Reheating Instructions

Refrigerate – You can store leftovers in the fridge in an airtight container for up to 4 days. When you are ready to eat these leftovers, add them to a pot and heat using medium heat until they heat through.

Freeze – After it cools and comes to room temperature, place it in a freezer friendly food storage bag or container. It can stay in the freezer for 2-3 months. When you are ready to reheat it, put them in the fridge overnight to thaw and when ready to cook, add them to a medium to large pot and cook on medium heat until it’s heated through.

Pro Tip – Freeze the chili in single serve freezer friendly containers for quick easy go to weekday lunches or dinners. 

FAQs

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