Chef John's Italian Sausage Chili

Chef John's Italian Sausage Chili

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Chef John 23786

"I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil."
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1 h 50 m servings 599 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1879 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
  2. Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
  3. Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
  4. Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.


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I loved this recipe, and whats nice is we changed just a few things instead of a trip to the store and it turned out spectacular! I used all hot sausage, 1-28 oz. can of diced tomatoes, and wh...

We really liked this - it does have a bit of a kick but the sour cream and avocado garnish help to tame it. I made this with Johnsonville All Natural sausage. I didn't have tomato puree so I us...

This was amazing Chili. I used one can of canellini beans and 1 can of black beans. I couldn't find chipotle chile powder so I substituted one tablespoon of canned chipotle. Sprinkled fresh Ci...

I am usually not a chili fan, but I like this chili. Way better than the usual ground beef ones.

Great flavor with just the right amount of heat. I served mine over steamed hot dogs with cheddar on top. I didn't have chipolte chili powder so I used regular and it was great.

We changed this a bit; we had the sweet sausage, but substituted the spicy sausage for regular minced beef and it worked really well.

To cut down on the prep time, I sautéed the peppers in EVOO until softened, then added a spoonful of minced garlic to the peppers and cooked for an additional minute or so, & finally added the v...

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