Italian Sausage Chili (Crockpot)

italian sausage chili recipe in the 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

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Course: dinner, dinner recipe

Cuisine: American

Keyword: italian sausage chili recipe, sausage chili, sausage chili recipe

Prep Time: 25

Cook Time: 8

Total Time: 8 25

Servings: 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.

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