• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Organize Yourself Skinny
  • About
  • Recipes
  • Meal Prep
  • Freezer Cooking
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Meal Prep
  • Freezer Cooking
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Meal Prep
    • Freezer Cooking
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sausage Chili (Crockpot)

    Sausage Chili (Crockpot)

    Published: Nov 11, 2021 · Modified: Dec 10, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    Sausage Chili made in the crockpot with lean Italian poultry sausage, ground turkey, classic chili seasonings, poblano, and jalapeno peppers is about to take comfort food to new levels. It’s delicious and will quickly become a family favorite – it’s even perfect for your next football party! Don’t worry about leftovers because this chili recipe freezes perfectly.

    Italian sausage chili made in the crockpot.

    This post contains affiliate links. I am an affiliate for Amazon Associates and other brands and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.

    Where are all of my homemade chili fans? This Italian sausage chili recipe is about to change everything you thought you knew about this classic winter comfort food.

    It never occurred to me to put Italian sausage into a chili recipe. Even though I love Italian food, chili never really screamed Italian. I’m more of a classic chili girl, this ground turkey chili and traditional beef chili are on repeat all winter in my house. But, the sausage gives this recipe a nice kick and has secured a dinner spot on our menu this winter.

    Reasons you’ll love this recipe

    • It’s delicious. With the sausage, spices, and peppers, this chili recipe is bursting with so many flavors.
    • It cooks all day. Set your crockpot in the morning and come home to a super tasty dinner!
    • It’s nutritious but also very filling. This healthy chili recipe is low in fat, calories, gluten-free, and will satisfy without making you feel full and bloated.
    • It freezes great! Chili is one of my favorite recipes to freeze. You can freeze the chili into portion-controlled sizes for individual lunches or dinner. Or freeze in a big batch to have ready for a crowd.

    Ingredients

    ingredients to make sausage chili
    • Italian Poultry sausage. You can find Italian poultry sausage next to the other Italian sausage in the meat department. Most likely, you’ll find links instead of ground. Just remove the casing before using it in the recipe.
    • Ground turkey. Some recipes call for all ground sausage, but I prefer the balance of using ground turkey too. It pairs nicely with the sausage and gives the recipe more of a chili texture.
    • Worcestershire sauce. For a rich meaty flavor adding Worcestershire sauce to the chili does the trick.
    • White onions and garlic. Most chili recipes start with onions and garlic but if you don’t like fresh onions, use onion powder or flakes instead.
    • Poblano and jalapeño peppers. These peppers give this chili recipe extra flavor and a kick of heat.
    • Chili-style diced tomatoes. Plain diced tomatoes will work, but chili-style gives the recipe another layer of flavor.
    • Tomato sauce. Using tomato sauce helps to bring the ingredients together.
    • Black beans and pinto beans. What’s chili without beans? You can use Kidney beans or any favorite chili bean in place of the black and pinto beans.
    • Chili seasoning. Chili powder, coriander, dried oregano, and garlic powder are classic spices used in most chili recipes. If you want a smokey flavor, add in smoked paprika or chipotle powder for extra spice.
    • Chicken stock. You only need a small amount of stock to deglaze the pan so you don’t miss any bits that might get stuck. You can also use beef broth or vegetable broth. If you don’t have stock, then water will work fine.
    overhead picture of sausage chili in bowls

    Cooking Tips

    • You can swap in ground beef and pork sausage. Of course, this will increase the saturated fat and calories of this sausage chili recipe, so something to keep. I do recommend giving the poultry sausage and ground turkey a try because nobody will know the difference.
    • Don’t skip browning the meat. Browning the meat might seem tedious for a slow cooker recipe, but it does make a big difference in texture and flavor, so I recommend taking the time to do this step.
    • Use your favorite beans. You can swap in cannellini beans (white kidney beans) or red kidney beans in this recipe.
    • You can bulk up the veggies in this chili. Add green bell pepper or other bell peppers, mushrooms, carrots, or other hearty vegetables to this chili. The extra veggies can go right into the slow cooker with the other ingredients.
    • Adjust the heat levels. With the Italian sausage, spices, and peppers, this can quickly turn into a spicy chili recipe. If you want a milder chili, then I recommend choosing a mild Italian sausage. Also, make sure to remove the seeds from the peppers because that’s where all the heat is.

    My Favorite Slow Cooker

    Image of programmable slow cooker

    programmable slow cooker

    Buy Now →

    Grab Your FREE Freezer to Flourish Cheat Sheets!

    Learn the power of freezer prep and start making your life easier and healthier today!

    How to Make Italian Sausage Chili

    collage showing how to make sausage chili
    • Start by cooking the meat. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and Poultry Italian sausage and cook until no longer pink in the middle. 
    • After the meat cooks, transfer it into the slow cooker. 
    • Using the same skillet, cook the onions and peppers. When the onions become translucent, add the garlic and cook for another minute or until the garlic becomes fragrant. 
    • Stir in the chili powder, coriander, oregano, garlic powder into the vegetables and cook for another 1-2 minutes or until the spices become fragrant.
    • Pour the chicken stock into the skillet and scrape up any bits that stick to the pan. 
    • Transfer the vegetable mixture to the slow cooker.
    second collage showing how to make sausage chili recipe
    • Stir in the tomato sauce.
    • Stir the ingredients together, place the lid on, and cook for 5 hours on high or 8 – 10 hours on low.
    • Taste for seasoning. I like to add salt and black pepper at the end. This helps make the rest of the flavors pop.
    • Ladle into bowls and serve hot with your favorite chili condiments. I love shredded cheese, sour cream, avocado, and even chopped onion.

    Stovetop instructions

    You can easily make this Italian sausage chili in a large pot on the stovetop.

    • After browning the meat, stir in the onions, garlic, peppers and cook until the onions are translucent and softened. 
    • Add the rest of the ingredients, bring to a boil over medium-high heat, and then reduce to a simmer and cook for 45 minutes or so, occasionally stirring, until the chili is thick. In my experience, the longer the chili cooks, the better the flavor is. 
    • If the chili cooks down and gets too thick, stir in some chicken stock to get the consistency you want.

    Serving suggestions

    You can serve this sausage chili with cornbread, corn chips (my favorite), tortilla chips, or a side salad.

    two bowls of slow cooker sausage chili in front of a crockpot.

    Storage tips

    The great thing about all chili recipes is that they store great in the refrigerator or freezer.

    To store in the refrigerator.

    After the chili cools, place it into airtight containers and refrigerate for up to five days. Reheat on the stovetop or in the microwave. 

    To freeze.

    After the sausage chili cools, place it into airtight containers and freeze for up to 6 months. Unless you know you will be feeding a crowd, then I recommend freezing into individual portions. It is so much easier to enjoy lunch or dinner without heating an entire batch.

    I recommend using 1-cup silicone trays (like this Souper Cubes) to freeze chili into individual blocks that store nicely in the freezer. You can also keep the chili in other airtight containers or bags. Reheat on the stovetop or in the microwave.

    Other Healthy Chili Recipes

    • Sweet Potato Black Bean Chili
    • Turkey Vegetable Chili
    • Buffalo Chicken Chili
    italian sausage chili recipe in the crockpot

    Italian Sausage Chili (Crockpot)

    Sausage Chili made in the crockpot with lean Italian poultry sausage, ground turkey, classic chili seasonings, poblano, and jalapeno peppers is about to take comfort food to new levels. It's delicious and will quickly become a family favorite – it's even perfect for your next football party! Don't worry about leftovers because this chili recipe freezes perfectly.
    5 from 1 vote
    Print Pin Rate
    Course: dinner, dinner recipe
    Cuisine: American
    Keyword: italian sausage chili recipe, sausage chili, sausage chili recipe
    Prep Time: 25 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 25 minutes
    Servings: 8 people
    Calories: 390kcal
    Author: Tammy Overhoff

    Equipment

    • 5 1/2 quart slow cooker

    Ingredients

    • 2 tablespoons olive oil divided
    • 1 lb Italian poultry sausage if you're using links then remove the casing
    • 1 lb ground turkey
    • 2 15-ounce cans chili style diced tomatoes
    • 1 15-ounce cans black beans drained
    • 1 15-ounce cans pinto beans drained
    • 1 medium onion chopped
    • 4 garlic cloves chopped
    • 2 poblano peppers seeded and chopped
    • 1 jalapeno peppers seeded and chopped
    • 3 tablespoons chili powder
    • 2 teaspoons ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 2 tablespoons Worcestershire sauce
    • 1/2 cup chicken stock
    • 1 15-ounce canned tomato sauce
    • salt and ground black pepper to taste

    Instructions

    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the ground turkey and sausage and cook until no longer pink in the middle. Break the meat into small pieces as it cooks.
    • After the meat cooks transfer to slow cooker and add the diced tomatoes and beans into the slow cooker.
    • Using the same skillet, cook the onions and peppers. When the onions become translucent, add the garlic and cook for another minute or until the garlic becomes fragrant. 
    • Stir in the chili powder, coriander, oregano, garlic powder into the vegetables and cook for another 1-2 minutes or until the spices become fragrant.
    • Pour the chicken stock and Worcestershire sauce into the skillet and scrape up any bits that stick to the pan. Transfer the vegetable mixture to the slow cooker and stir in the tomato sauce. 
    • Stir the ingredients together, place the lid on, and cook for 5 hours on high or 8 – 10 hours on low.
    • Taste for seasoning. Add salt if needed.
    • Ladle the chili into bowls and serve hot with your favorite chili condiments.

    Notes

    Serving size is 1 full cup
    Stovetop instructions
    You can easily make this Italian sausage chili in a large pot on the stovetop. After browning the meat, stir in the onions, garlic, peppers and cook until the onions are translucent and softened. 
    Add the rest of the ingredients, bring to a boil over medium-high heat, and then reduce to a simmer and cook for 45 minutes or so, occasionally stirring, until the chili is thick. In my experience, the longer the chili cooks, the better the flavor is. 
    If the chili cooks down and gets too thick, stir in some chicken stock to get the consistency you want.
    Storage tips
    The great thing about all chili recipes is that they store great in the refrigerator or freezer.
    To store in the refrigerator.
    After the chili cools, place it into airtight containers and refrigerate for up to five days. Reheat on the stovetop or in the microwave. 
    To freeze.
    After the sausage chili cools, place it into airtight containers and freeze for up to 6 months. Unless you know you will be feeding a crowd, then I recommend freezing into individual portions. It is so much easier to enjoy lunch or dinner without heating an entire batch.
    I recommend using 1-cup silicone trays (like this Souper Cubes) to freeze chili into individual blocks that store nicely in the freezer. You can also keep the chili in other airtight containers or bags. Reheat on the stovetop or in the microwave.

    Nutrition

    Serving: 1cup | Calories: 390kcal | Carbohydrates: 34g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 1306mg | Fiber: 12g | Sugar: 9g

    Sharing is caring!

    577 shares
    • Share
    • Tweet

    Healthy Gluten-free Recipes, Healthy Ground Turkey Recipes, Healthy Slow Cooker Recipes, Healthy Soups & Chilis, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. Kelli says

      November 14, 2021 at 1:09 pm

      5 stars
      This recipe sounds amazing but I don’t see the measurements listed in the recipe for the tomato sauce listed in the directions? Thanks!

      Reply
      • Tammy Overhoff says

        November 16, 2021 at 7:17 am

        Hi Kelli,

        Sorry about that, its a 15-ounce can of tomato sauce. I updated the recipe card with the correct info.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    More about me →

    Soup Recipes

    • overhead picture of pasta fagioli
      Pasta Fagioli
    • Healthy zuppa toscana soup in a bowl.
      Healthy Zuppa Toscana
    • healthy potato soup recipe
      Healthy Potato Soup
    • healthy stuffed pepper soup
      Stuffed Pepper Soup

    Helpful Reviews

    • Tammy Overhoff with her box from Thrive Market
      Thrive Market Review 2023: The Best Thrive Market Products!
    • Tammy Overhoff holding a package of butcher box chicken things and butcher box bacon for her butcher box review
      Honest Butcher Box Review 2023: The Best Butcher Box Meats!
    • Tammy overhoff holding her daily harvest box for her review
      Daily Harvest Review 2023: The Best Daily Harvest Meals!
    • Tammy Overhoff holding her green chef box that she will review
      Green Chef Review 2022: My Honest Opinion
    • Privacy Policy
    • Disclaimer
    • FAQS

    Footer

    ↑ back to top

    Copyright © 2022 Organize Yourself Skinny

    577 shares