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There’s something magical about a hearty, flavorful chili, especially when it brings a unique twist to a classic dish. This 15-Bean Italian Sausage Chili isn’t just another chili recipe; it’s a fusion of Italian-inspired ingredients and the comforting, warming richness we love in a good bowl of chili. With the tender beans, zesty Italian sausage, and aromatic spices, each spoonful packs a punch. Perfect for family dinners, cozy gatherings, or meal prepping, this dish is bound to be a hit.

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This isn’t your average chili. The Italian sausage adds a savory richness, the fennel seeds bring a mild licorice note, and the smoked paprika adds a beautiful depth that makes every bite deliciously complex. Plus, with the 15-bean blend, you’re getting a variety of textures and flavors—not to mention a healthy dose of fiber, protein, and vitamins in every bowl. It’s filling, satisfying, and just as delicious the next day (if there’s any left!).

Ingredients

Main Ingredients:

  • 1½ lb. uncooked bulk Italian sausage
  • 2 cups yellow onions, chopped
  • 1½ cups red bell peppers, chopped
  • 2 Tbsp. garlic, minced
  • 2 tsp. fennel seeds
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano, crushed
  • 3/4 tsp. crushed red pepper flakes
  • 1 cup 15-bean soup mix, soaked overnight (discard flavor packet)
  • 5 cups reduced-sodium chicken broth
  • 1 (28-oz.) can crushed tomatoes
  • 2 Tbsp. sherry or red wine vinegar

Optional Toppers:

  • Grated Parmesan cheese
  • Shredded provolone cheese
  • Fresh basil, chopped

Step-By-Step Guide to Making 15-Bean Italian Sausage Chili

  • Prepare the Beans
  • If you haven’t soaked the 15-bean mix overnight, do this first. Once soaked, drain and rinse the beans thoroughly. Set aside.
  • Cook the Sausage
  • In a large stockpot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it browns. Once cooked through, use a slotted spoon to transfer the sausage to a plate and set aside.
  • Sauté the Vegetables
  • In the same pot, add the chopped yellow onions, red bell peppers, and garlic. Sauté for about 5-7 minutes, or until the onions are translucent and the peppers have softened. This step is essential to release the natural sweetness of the vegetables, adding depth to the chili.
  • Add the Seasonings
  • Stir in the fennel seeds, smoked paprika, crushed oregano, and crushed red pepper flakes. Let these spices cook with the vegetables for 1-2 minutes to release their full flavors.
  • Combine Beans, Tomatoes, and Broth
  • Add the soaked beans, crushed tomatoes, and chicken broth to the pot, stirring well to combine. Bring the mixture to a simmer over medium heat, allowing it to cook uncovered for about 1½ – 2 hours, or until the beans are tender.
  • Finish with Vinegar and Sausage
  • Once the beans are fully cooked, add the Italian sausage back to the pot. Stir in the sherry or red wine vinegar to add a subtle tang that balances the richness of the sausage and beans. Simmer for an additional 15-20 minutes, adjusting salt and pepper to taste.
  • Serve and Garnish
  • Ladle the chili into bowls and top with grated Parmesan, shredded provolone, or fresh basil as desired. Enjoy!

Expert Tips and Tricks

  • Soaking Beans Properly: Always soak your 15-bean mix overnight. This reduces cooking time and improves the texture of the beans, making them soft and tender without breaking apart.
  • Use Bulk Sausage for Flavor: Using bulk Italian sausage instead of pre-cooked or sliced varieties allows the flavors to infuse fully into the chili, making every bite savory and satisfying.
  • Don’t Skip the Fennel: Fennel seeds bring out that signature Italian flavor. Crushing them slightly before adding helps release their oils, making the flavors even richer.
  • Control the Heat: If you’re sensitive to spice, reduce the red pepper flakes. If you like it spicier, add extra!
  • Simmer for Full Flavor: This chili gets better the longer it simmers. Don’t rush—let it cook low and slow to develop the best flavor.
  • A Splash of Vinegar: Adding the vinegar at the end enhances the flavors, cutting through the richness and giving the chili a bright, tangy note that complements the smoky, savory elements.

Variations (15 Ways to Change it Up)

  1. Vegetarian Option: Skip the sausage and add more beans or a plant-based sausage substitute.
  2. Ground Beef: Swap out the Italian sausage for lean ground beef for a more classic flavor.
  3. Turkey Sausage: Use Italian turkey sausage for a lighter version with less fat.
  4. Chorizo: Substitute chorizo for a smoky, spicy kick.
  5. Add Fresh Tomatoes: Include fresh cherry or grape tomatoes for a burst of sweetness.
  6. Spinach or Kale: Add chopped spinach or kale for a nutrient boost.
  7. Roasted Red Peppers: Add roasted red peppers for extra flavor and smokiness.
  8. Fire-Roasted Tomatoes: Use fire-roasted tomatoes for a deeper, charred flavor.
  9. Extra Veggies: Include carrots, celery, or zucchini for added texture and flavor.
  10. White Beans: Add in white beans, like cannellini, for a creamy texture.
  11. Thick and Creamy: Add a splash of heavy cream or coconut milk for a creamier version.
  12. Smoked Sausage: Replace Italian sausage with smoked sausage for a bolder flavor.
  13. Sweet Sausage: Use sweet Italian sausage for a different flavor profile.
  14. Chickpeas: Add chickpeas for a unique texture.
  15. Cheesy Finish: Melt in a handful of mozzarella or provolone for extra creaminess.

What to Serve With 15-Bean Italian Sausage Chili (15 Ideas)

  1. Crusty Bread: Ideal for dipping and soaking up all the flavors.
  2. Cornbread: A sweet cornbread pairs beautifully with the savory chili.
  3. Garlic Bread: Perfect for adding a buttery, garlicky element.
  4. Caesar Salad: A crisp Caesar salad complements the hearty chili.
  5. Pasta: Serve over pasta for a hearty chili-mac variation.
  6. Steamed Rice: Chili over rice is classic comfort food.
  7. Baked Potatoes: Spoon the chili over baked potatoes for a filling meal.
  8. Tortilla Chips: Use it as a dip for tortilla chips!
  9. Polenta: Serve over creamy polenta for an Italian-inspired twist.
  10. Coleslaw: Add a cool, crunchy contrast with coleslaw on the side.
  11. Mashed Potatoes: Ladle the chili over mashed potatoes.
  12. Breadsticks: Great for scooping and enjoying with each bite.
  13. Quinoa: Try it over quinoa for a healthy, protein-packed base.
  14. Avocado Slices: Fresh avocado slices add a creamy, cool element.
  15. Cheesy Nachos: Layer on nachos with cheese for an indulgent snack.

Storage Tips and Batch Cooking for Family Gatherings

This 15-Bean Italian Sausage Chili recipe makes about 8 hearty servings, but if you’re cooking for a larger crowd, double the recipe to keep everyone satisfied!

  • Storing Leftovers: Store leftover chili in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
  • Preparing in Advance: This chili tastes even better the next day, so you can prepare it 1-2 days ahead of time. Simply store it in the fridge, then reheat when ready to serve.
  • Scaling Up for Gatherings: For a family gathering, double or even triple the recipe to ensure everyone has enough. Plan for about 1½ – 2 cups per person if it’s the main dish.

Additional Notes

This 15-Bean Italian Sausage Chili is a versatile, deeply flavorful meal that’s perfect for family gatherings, cozy nights, or anytime you need a comforting, hearty meal. With the Italian flavors, a variety of textures from the beans, and a rich, satisfying broth, this chili will be a hit no matter where you serve it. And with so many ways to change it up, you’ll never get bored!

Dig in and enjoy this comforting, nutritious bowl of Italian-inspired chili!

15-Bean Italian Sausage Chili: A Savory Twist That’s Sure to Satisfy

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 30 minutesRest time: 5 minutesTotal time:1 hour 45 minutesServings:6 servingsCalories: kcal Best Season:Available

Ingredients

Optional Toppers:

Instructions

  1. If you haven’t soaked the 15-bean mix overnight, do this first. Once soaked, drain and rinse the beans thoroughly. Set aside.
  2. In a large stockpot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it browns. Once cooked through, use a slotted spoon to transfer the sausage to a plate and set aside.
  3. In the same pot, add the chopped yellow onions, red bell peppers, and garlic. Sauté for about 5-7 minutes, or until the onions are translucent and the peppers have softened. This step is essential to release the natural sweetness of the vegetables, adding depth to the chili.
  4. Stir in the fennel seeds, smoked paprika, crushed oregano, and crushed red pepper flakes. Let these spices cook with the vegetables for 1-2 minutes to release their full flavors.
  5. Add the soaked beans, crushed tomatoes, and chicken broth to the pot, stirring well to combine. Bring the mixture to a simmer over medium heat, allowing it to cook uncovered for about 1½ – 2 hours, or until the beans are tender.
  6. Once the beans are fully cooked, add the Italian sausage back to the pot. Stir in the sherry or red wine vinegar to add a subtle tang that balances the richness of the sausage and beans. Simmer for an additional 15-20 minutes, adjusting salt and pepper to taste.
  7. Ladle the chili into bowls and top with grated Parmesan, shredded Cheddar, or fresh basil as desired. Enjoy!

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