15-Bean Italian Sausage Chili

5 from 1 vote

Perfect for a hearty family dinner or game-day gathering.

Prep Time10

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Keyword: 15 bean chili, chili recipe, italian sausage chili

Servings:

1 1/2 lbs uncooked bulk Italian sausage
2 cups yellow onion, chopped
1 1/2 cups red bell pepper, 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 dried 15-bean soup mix, soaked overnight and rinsed (discard seasoning packet)
5 cups reduced-sodium chicken broth
28 oz can crushed tomatoes
2 tbsp sherry or red wine vinegar
Salt and black pepper, to taste
Grated Parmesan cheese
Shredded provolone or cheddar cheese
Fresh basil, chopped

Soak the 15-bean mix overnight. Drain and rinse thoroughly before cooking. Set aside.
In a large Dutch oven or stockpot over medium-high heat, cook the Italian sausage, breaking it apart as it browns. Once fully cooked, remove with a slotted spoon and set aside.
In the same pot, add the chopped onions, red bell peppers, and garlic. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the peppers are softened.
Stir in the fennel seeds, smoked paprika, oregano, and crushed red pepper flakes. Cook for 1–2 minutes to toast the spices and deepen the flavor.
Add the soaked beans, crushed tomatoes, and chicken broth. Stir well and bring to a gentle simmer. Cook uncovered for 1½ to 2 hours, or until the beans are tender, stirring occasionally.
Return the cooked sausage to the pot. Stir in the sherry or red wine vinegar and simmer for an additional 15–20 minutes. Adjust seasoning with salt and black pepper to taste.
Ladle into bowls and top with Parmesan, shredded cheese, or fresh basil if desired. Serve hot and enjoy.

Soaking shortcut: If short on time, use the quick-soak method by boiling beans for 2 minutes, then letting them sit covered for 1 hour before draining.
Thickness control: For a thicker chili, simmer uncovered longer; for thinner consistency, add extra broth.
Even better the next day: The flavors deepen overnight, making leftovers even more delicious.