CookNotedRecipes worth remembering
← Back to all recipes
Italian Sausage Chili

Italian Sausage Chili

Italian Sausage and White Bean Chili — A Bold Twist on the American Classic

Swapping ground beef for Italian sausage transforms ordinary chili into something special. The fennel and herbs in the sausage pair beautifully with fire-roasted tomatoes and creamy white beans, creating a bowl that feels both familiar and fresh. It's comfort food with an attitude.

AmericanItalianDinnerSoupComfort FoodMeal PrepOne PotWinter
Prep15 min
Cook35 min
Total50 min
Servings6
Difficultyeasy

Ingredients

  • 1 tbspextra virgin olive oil
  • 1 lbItalian sausage, casings removed (sweet or hot, your choice)
  • 1 largelarge yellow onion, diced
  • 2 clovegarlic cloves, minced
  • 1 tbspchili powder
  • ¾ tspsmoked paprika
  • 1½ tspground cumin
  • 1 tspdried oregano
  • ½ tspkosher salt
  • ⅛ tspfreshly ground black pepper
  • 1 8-ounce cantomato sauce
  • 1 14-ounce canfire-roasted diced tomatoes
  • 1 14-ounce cansmall white beans (cannellini or navy), rinsed and drained
  • ½ cupbeef broth

For garnish

  • Greek yogurt(optional)
  • shredded Monterey Jack cheese(optional)

Instructions

  1. Warm the olive oil in a large Dutch oven over medium heat. You want the oil shimmering but not smoking — that's your cue that it's ready for the sausage.
  2. Crumble the Italian sausage into the hot oil and cook, breaking it into bite-sized pieces with a wooden spoon. Let it develop some good browning — those caramelized bits add serious flavor to the finished chili.
  3. Transfer the browned sausage to a bowl, leaving the rendered fat in the pot. Toss the diced onions into that flavorful fat — this is where layers of taste start building.
  4. Cook the onions until they soften and pick up some golden edges. Don't rush this step — properly caramelized onions create a sweet backbone for your chili.
    ⏱ 5 min
  5. Stir in the minced garlic and let it sizzle until fragrant. Garlic burns quickly, so keep stirring and don't walk away.
    ⏱ 1 min
  6. Add the chili powder, smoked paprika, cumin, and oregano to the pot. Stir constantly to toast the spices and wake up their flavors — they should smell incredibly aromatic after a minute.
    ⏱ 1 min
  7. Season with salt and pepper, then pour in the tomato sauce. The sauce will bubble enthusiastically at first, which is exactly what you want.
  8. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those fond pieces dissolve into the bubbling sauce and add incredible depth to your chili.
  9. Add the fire-roasted tomatoes, white beans, beef broth, and the reserved sausage. Give everything a thorough stir to distribute the ingredients evenly.
  10. Mix all the components together, making sure the beans and sausage are well incorporated throughout the tomato base.
  11. Bring the mixture to a rolling boil, then dial the heat back to low for a gentle simmer. You want steady, lazy bubbles breaking the surface.
  12. Cover the pot partially — leaving it slightly ajar allows steam to escape while preventing too much evaporation. Let it simmer away, stirring occasionally, until the flavors meld and the chili thickens nicely.
    ⏱ 25 min
  13. Ladle into bowls and top with dollops of Greek yogurt and a sprinkle of Monterey Jack cheese. The cool yogurt cuts through the richness while the cheese adds that final touch of indulgence.