Easy Spicy Black Bean and Sausage Chili great for those busy days and the first time cook. This kicking chili is part of my 4 Menu Plan using Leftovers!
Leftovers seem to always make a special guest appearance in my home…
It’s cold and I’m in need of something warm and quick to make because I’ve got things to do (don’t we all)! So I whipped up this spicy black bean chili to make it through. It’s full of organic black beans and pintos that I purchased for cheap at my Local Aldi’s Store. And I bump up the flavor by using ground sausage and smoked sliced sausage. I wanted it spicy so I threw the whole damn jalapeno in this one! Seeds and all!
And when I have gotten my fair share from this meal, I don’t let those leftovers go to waste… I use the chili beans to make nachos the next day. But when I don’t want to make the nachos immediately after making these chili beans, I place the chili beans in a freezer safe container until I am ready to use them for our nacho dinner.
Simple as that!
If you are in need of a Quick & Easy Menu Plan check out my 4 Day Menu Plan Using Leftovers. Get all of the recipes in this link HERE.
Spicy Black Bean and Sausage Chili
- 2 pounds lean ground beef or sausage (I like sausage myself)
- 28 ounces of spicy smoked sausage links cut into cubes or sliced
- 4 large garlic cloves finely chopped
- 1/2 cup chopped white onion
- 1/2 cup chopped jalapeno (that's about one large jalapeno chopped including seeds because it's spicy chili!)
- 1 tablespoon fresh sage
- 1 and 1/2 cup chicken broth
- 2 tablespoons tomato puree
- 2 and 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- One 15.5 ounce can organic black beans
- One 16 ounce can organic pinto beans
- One 14.5 ounce can organic diced tomatoes
- One 15 ounce can organic tomato sauce
- Salt and Pepper to taste (I use Kosher salt and fresh ground black pepper)
- Sour Cream (optional for garnish)
- Green onion (optional for garnish)
Brown ground beef or ground sausage in large pot. (I use my dutch oven)
Remove the ground beef or sausage from the pan and drain the grease from the cooked meat. Set the cooked meat aside.
Add the sliced smoked sausage to the pot and brown the sausage on both sides.
Remove the sliced sausage from the pot, drain grease from the sausage (I usually do this by placing my cooked meat on a plate that has a layer of paper towel on it - this helps to drain away some of the grease). Remove the leftover grease from the pot as well, leaving just about 1/2 tablespoon of grease in the pot.
Now add the garlic, onion, jalapenos, and sage to the pot. Let the veggies cook for about 1 minute.
Next add the chicken broth, tomato puree, chili powder, and cumin. Stir well.
Next add the black beans, pintos, and cooked meats back to the pot. Stir well. Salt and pepper to taste.
Bring to a boil. Then, lower heat to low and cover the pot with a lid. Cook for one hour on low heat, making sure to stir the chili a few times while it cooks.
To decrease the heat level of this dish, remove the jalapeno seeds from jalapenos before chopping the jalapenos. The seeds makes the chili spicy.
Also switch out the spicy smoked sausage for regular smoked sausage to decrease the heat level.
Topping your individual servings of cooked chili with sour cream also helps to decrease the heat level at well.
Savory Savings Tips:
Check your cheaper local grocery stores for cheaper organic products. I shop at my local Aldi's supermarket for cheap organic products.
I like to let the chili sit for about 10 to 15 minutes before serving to let the chili thicken slightly.